Meat + Poultry - February 2005 - 99
Dimension
Gums and starches play a key role
in flavor and texture retention by controlling water migration. However,
ingredient manufacturers are trying
to deliver new solutions that provide
both a competitive and economic advantage. The use of vital wheat gluten is one development that offers a
barrier system to prevent water loss,
resulting in sogginess and spoilage.
The use of vital wheat gluten reduces oil uptake during frying and
creates a more acceptable product.
From a sales perspective, the high
protein of wheat gluten also plays
into the low-carb diet trend.
Vital wheat gluten is obtained by
removing starch from wheat flour
Roun d
6' 8' an d 12"
12" STR Area Drain with Plate Cover
Slot Trench
12" Stain lessTrench with Catch Basin
Jr 11
SthinIessDmins
xm
a division of the henry group
8OO356.7591
Vital wheat gluten,
when mixed in the
pre-dust and batter
mix, allows better
adherence.
followed by drying. The process
concentrates the protein, and it has
two constituents - gliadin and glutenin. These constituents have excellent elastic and cohesive properties
that aid in the water absorption necessary to hold flavor and texture.
Vital wheat gluten, when mixed
in the pre-dust and batter mix, allows better adherence. Compared
to other proteins this adds more
crispness due to film forming and
moisture barrier properties.
The availability of this ingredient is helping manufacturers extend the quality of breaded products. Water that is added in the mix
can create structural loss resulting
in poor quality, but incorporation
of this type of binder serves as a
barrier against moisture loss by
forming a film on the surface and
retaining the crunchy texture.
Research has also supported the
role of vital wheat gluten in improving the adhesion of batters for fried
products. It creates a film on the
battered surface that binds water to
retain the organoleptic attributes.
The North American food industry is evolving as consumers experience a broader diversity of tastes
and textures. These emerging trends
will open new avenues for innovation and improvement on the current
technology.
The author is a food technologist
based in Columbia, Md.
We would like to hear from you- your comments
and questions about this article are welcome.
E-mail the author at: meat&poultry@sosland.com
For more information, see Page 69
54
I
MEAT&POULTRY
I
February 2005
I
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Contents
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Meat + Poultry - February 2005 - Contents
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