Meat&Poultry - March 2014 - 58

batters and breadings

A breading is designed to stick to the protein when
cooked such as with these Turkey Croquettes
(Photo courtesy of National Turkey Federation)

texture to meat and poultry breadings. "The corn brings

Produced when the oil has been extracted from raw

a sweet, nutty flavor to the coating. Depending on the ap-

wheat germ, it is shelf-stable and available in a range of

plication, it works best to combine the whole-grain corn

colors from light tan to dark brown. The defatted wheat

flour with other grains so that the finished product does

germ can be incorporated into breadings used on meat

not taste too corny, like a corn dog batter," says Jeff Dil-

and poultry. The product is low-fat (less than 1 percent)

lon, vice president of sales and marketing, Didion Milling,

and has a 12-month ambient shelf-life.

Cambria, Wis. "For batters, we offer viscosity-controlled

Ancient grains add culinary adventure and great-tasting,

corn flours that readily hydrate. They are high in fiber and

whole-grain nutrition to many types of foods. Common

are a great way to achieve more nutritional value without

ancient grains are amaranth, buckwheat, millet, quinoa,

changing taste profiles."

sorghum and teff. Each grain offers unique flavors and

Ingredion Inc., Westchester, Ill., offers a proprietary

textures. According to Netherlands-based Innova Mar-

whole-grain corn flour made from specialty high-amylose

ket Research, the increase in popularity of these grains

corn to deliver a wide range of functional and nutritional

reflects rising levels of awareness of their nutritional prop-

benefits. "Most notable is a high-fiber content of 30 per-

erties, as well as the flavors and textures that they impart.

cent to 33 percent," says Santiago Vega, nutrition direc-

Tubers, legumes and even fruit fibers can be milled

tor. "This is approximately three times that of traditional

into flours and used just like white-wheat flour. "Pre-

whole-grain sources. It also boasts higher levels of anti-

cooked, dehydrated edible bean powders, such as navy,

oxidants, folic acid and vitamin A and fewer calories than

black and pinto, are more nutrient dense than typical ce-

other whole grains. This allows companies using bread-

real grains and flours," says Cheryl Borders, research

ings and batters containing this flour to claim higher fiber

manager of soy foods applications and technical service-

content and fewer calories."

edible beans, ADM, Decatur, Ill. "They also contain a

Horizon Milling LLC, Minneapolis, a division of Car-

significant amount of protein. In breading and batter ap-

gill Inc., recently introduced a new defatted wheat germ in-

plications, the flour percentage can be replaced 1:1 with

gredient to meet consumers' demands for full-flavor grains

the cooked-bean powder; a starting point would be 10

that are rich in protein and fiber. "Defatted wheat germ

percent to 30 percent replacement." The increased pro-

delivers a unique proposition by providing protein, fiber

tein in bean powders usually requires increasing the liq-

and a great nutty taste and texture," says Megan Speas,

uid in the formulation.

director of marketing. "This multidimensional ingredi-

yellow peas," says Neelesh Varde, senior product man-

percent fiber and a multitude of vitamins and minerals.

ager-proteins and fibers, Roquette America, Geneva, Ill.

Defatted wheat germ improves nutrition, enhances flavor

"Yellow-pea protein not only contributes protein, it can

and enriches the texture of the end product."

58

"We offer a line of protein ingredients derived from

ent offers more than 26 percent protein, approximately 15

also add some functionality to batters in terms of water

* Meat&Poultry * March 2014 * www.MeatPoultry.com
http://www.MeatPoultry.com
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