Meat&Poultry - March 2014 - 57

The next generation
of battered and
breaded meats
raises the bar on
nutrition
by donna berry

meatpoultry@sosland.com

Healthy formulations

of research and development, ConAgra Mills, Omaha,

Battered and breaded foods have come a long way since the

Neb. "We work directly with farmers to grow specially

first chicken nugget was thrown into a deep fryer. Manu-

selected white wheat that we mill to a patented particle

facturers of these coatings are adapting in a number of

size similar to white flour. The resulting flour performs

ways to keep finished products favorable in the minds of

similar or better than other whole-wheat flours and has

the health-conscious consumer. To remove guilt from the

the same nutrition but without the visible bran and germ

recipe, formulators are exploring the use of ingredients

specks, darker color or stronger taste you'd expect with

that reduce fat levels while improving nutrient content, all

traditional whole-wheat flour."

while providing a culinary experience.

There are many whole grains in the marketplace that

Adding whole grain to batter and breading systems ap-

also add flavor and color. When working with whole grains,

pears to be the leading trend in better-for-you formulating.

there are many factors to consider, including the fact that

Whole grains contain all three parts of the grain kernel.

whole grains tend to have a shorter shelf-life than refined

Refining normally removes the bran and the germ, leav-

flours because of the oils found in the bran and germ. They

ing only the endosperm, which results in the loss of about

also differ in their moisture absorption level and hydration

25 percent of a grain's protein, along with many impor-

rate, which can impact bake and fry times and temperatures.

tant nutrients. Flour manufacturers often add back many

"We offer a unique, high-fiber, whole-grain barley,"

of the vitamins and minerals to enrich the refined grains;

Arndt adds. "It contains 12 percent beta-glucan, qualify-

however, whole grains are considered healthier.

ing for the FDA heart-healthy label claim for beta-glucan

"Our white, whole-wheat flour is a perfect fit for any-

from oats and barley." Available in flour and flakes, it has

one hoping to add whole grain nutrition with minimal

a slightly sweet, malt-like flavor that complements many

changes to the taste, texture or appearance of battered

different batter and breading systems.

and breaded proteins," says Elizabeth Arndt, director

Whole-grain corn flour brings a unique flavor and
www.MeatPoultry.com * March 2014 * Meat&Poultry *

57



http://www.MeatPoultry.com

Meat&Poultry - March 2014

Table of Contents for the Digital Edition of Meat&Poultry - March 2014

Meat&Poultry - March 2014
Table of Contents
Commentary - Maintaining vigilance
Business Notes - Rancho Feeding investigation continues
Pilgrim’s Pride plans for new poultry plant in Mexico
Quantum Foods files for bankruptcy
O.K. Foods appoints new CEO
JBS SA acquires Frinal
Washington - Making handling safer
Top 100 - Ranking the industry's top processors
Poultry Processing - Flocking to poultry welfare
Small Business Matters - Trophy Worthy
Ingredient Issues - The best of breading
Packaging Solutions - Adding appeal
Tools of the Trade - Working in Tandem
Food Safety - Strengthening Meat Safety
Labor - Best Hiring Practices
Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry - March 2014 - Meat&Poultry - March 2014
Meat&Poultry - March 2014 - 2
Meat&Poultry - March 2014 - 3
Meat&Poultry - March 2014 - Table of Contents
Meat&Poultry - March 2014 - 5
Meat&Poultry - March 2014 - 6
Meat&Poultry - March 2014 - 7
Meat&Poultry - March 2014 - Commentary - Maintaining vigilance
Meat&Poultry - March 2014 - 9
Meat&Poultry - March 2014 - Business Notes - Rancho Feeding investigation continues
Meat&Poultry - March 2014 - Pilgrim’s Pride plans for new poultry plant in Mexico
Meat&Poultry - March 2014 - JBS SA acquires Frinal
Meat&Poultry - March 2014 - 13
Meat&Poultry - March 2014 - Washington - Making handling safer
Meat&Poultry - March 2014 - 15
Meat&Poultry - March 2014 - Top 100 - Ranking the industry's top processors
Meat&Poultry - March 2014 - 17
Meat&Poultry - March 2014 - 18
Meat&Poultry - March 2014 - 19
Meat&Poultry - March 2014 - 20
Meat&Poultry - March 2014 - 21
Meat&Poultry - March 2014 - 22
Meat&Poultry - March 2014 - 23
Meat&Poultry - March 2014 - 24
Meat&Poultry - March 2014 - 25
Meat&Poultry - March 2014 - 26
Meat&Poultry - March 2014 - 27
Meat&Poultry - March 2014 - 28
Meat&Poultry - March 2014 - 29
Meat&Poultry - March 2014 - 30
Meat&Poultry - March 2014 - 31
Meat&Poultry - March 2014 - 32
Meat&Poultry - March 2014 - 33
Meat&Poultry - March 2014 - 34
Meat&Poultry - March 2014 - 35
Meat&Poultry - March 2014 - 36
Meat&Poultry - March 2014 - 37
Meat&Poultry - March 2014 - 38
Meat&Poultry - March 2014 - 39
Meat&Poultry - March 2014 - 40
Meat&Poultry - March 2014 - 41
Meat&Poultry - March 2014 - 42
Meat&Poultry - March 2014 - 43
Meat&Poultry - March 2014 - Poultry Processing - Flocking to poultry welfare
Meat&Poultry - March 2014 - 45
Meat&Poultry - March 2014 - 46
Meat&Poultry - March 2014 - 47
Meat&Poultry - March 2014 - 48
Meat&Poultry - March 2014 - 49
Meat&Poultry - March 2014 - 50
Meat&Poultry - March 2014 - 51
Meat&Poultry - March 2014 - Small Business Matters - Trophy Worthy
Meat&Poultry - March 2014 - 53
Meat&Poultry - March 2014 - 54
Meat&Poultry - March 2014 - 55
Meat&Poultry - March 2014 - Ingredient Issues - The best of breading
Meat&Poultry - March 2014 - 57
Meat&Poultry - March 2014 - 58
Meat&Poultry - March 2014 - 59
Meat&Poultry - March 2014 - 60
Meat&Poultry - March 2014 - 61
Meat&Poultry - March 2014 - Packaging Solutions - Adding appeal
Meat&Poultry - March 2014 - 63
Meat&Poultry - March 2014 - 64
Meat&Poultry - March 2014 - 65
Meat&Poultry - March 2014 - 66
Meat&Poultry - March 2014 - 67
Meat&Poultry - March 2014 - 68
Meat&Poultry - March 2014 - 69
Meat&Poultry - March 2014 - 70
Meat&Poultry - March 2014 - 71
Meat&Poultry - March 2014 - Tools of the Trade - Working in Tandem
Meat&Poultry - March 2014 - 73
Meat&Poultry - March 2014 - 74
Meat&Poultry - March 2014 - 75
Meat&Poultry - March 2014 - 76
Meat&Poultry - March 2014 - 77
Meat&Poultry - March 2014 - Food Safety - Strengthening Meat Safety
Meat&Poultry - March 2014 - 79
Meat&Poultry - March 2014 - 80
Meat&Poultry - March 2014 - 81
Meat&Poultry - March 2014 - 82
Meat&Poultry - March 2014 - 83
Meat&Poultry - March 2014 - 84
Meat&Poultry - March 2014 - 85
Meat&Poultry - March 2014 - Labor - Best Hiring Practices
Meat&Poultry - March 2014 - 87
Meat&Poultry - March 2014 - Product Showcase
Meat&Poultry - March 2014 - 89
Meat&Poultry - March 2014 - 90
Meat&Poultry - March 2014 - 91
Meat&Poultry - March 2014 - Names in the News
Meat&Poultry - March 2014 - Classified Advertising
Meat&Poultry - March 2014 - 94
Meat&Poultry - March 2014 - 95
Meat&Poultry - March 2014 - 96
Meat&Poultry - March 2014 - Advertisers
Meat&Poultry - March 2014 - The Insider
Meat&Poultry - March 2014 - 99
Meat&Poultry - March 2014 - 100
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