Meat&Poultry - September 2012 - MIS12

is applied. This dusting absorbs surface moisture, preventing droplets of water from becoming trapped under the breading where they could turn to steam during frying and cause the breading to blister off into the oil. Some breadings are simple. A flour breading consisting of wheat flour, corn starch and seasoning can help chicken pieces withstand longer fry times without losing any flavor or juice. But for the most part, when it comes to breaded proteins, consumers expect crunch, and the crispier and crunchier the better. The finer the granulation of breadcrumb or cracker

The beauty of breadings and batters is that the same chicken strip can be made into a variety of products with a switch in covering.
crumb, the smoother the surface, with many of today’s innovative encrusted proteins relying on larger granulation mixtures of different crumb types to develop unique textures and visual appeal. Some breading mixtures include better-for-you ingredients for nutritional appeal. For example, when flaxmeal is added to breading, it is possible to make an omega-3 fatty acid content claim. Using whole grains or chopped

nuts in the breading also contributes to a healthier image.

Extra flavor
Processors are using breadings and batters as an easy way to spice up their product lines, as these coverings readily function as carriers of spices, seasonings and flavored particulates. The latter includes ingredients designed to withstand oven or fryer temperatures. For example, a cheddar-flavored inclusion allows for the taste of cheese without the melting and running-off problems associated with using real cheese. Similar inclusions can be designed to simulate the addition of volatile and delicate spices or even vegetable pieces. Use of the “real” ingredient often results in excessive blackening or browning when exposed to heat. The particulates are designed to withstand high temperatures, helping keep the product visually appealing while adding a new dimension in flavor and texture.

Special considerations
Battered products are always precooked before being packaged. Breaded proteins can be packaged raw; however, most first go through a partial or complete cooking process involving baking, frying or a combination. There are also special considerations to make when developing products for foodservice. Formulators must evaluate how the product will be prepared and served. If the product will be sitting under a heat lamp, this can impact its crisp and crunch. For retail packaged goods, developers usually want to provide a product that has crunch whether it’s baked or microwaved. Breadings and batters are an easy and economical way for meat processors to bring excitement to products.

Ce le

ing at br

Over 88 Years o fS

uc
ss ce

(205) 324-3451 • 1-800-4-ACLEGG sales@ACLegg.com
16 • Meat&Poultry • The Meat Ingredient Sourcebook • September 2012

Meat&Poultry - September 2012

Table of Contents for the Digital Edition of Meat&Poultry - September 2012