Meat+Poultry - June 2019 - 64

INGREDIENT ISSUES

During the cooking process
- frying, baking or even
stove top cooking -
breadings become crisp on
the surface while helping
the protein stay moist
and tender underneath.

breading layers keep them from direct contact
with the oil.
"In fried applications, processors strive
for a crispy, not greasy or soggy product,"
she says. "Starches and dextrins can play a
role here, too, creating a protective film layer
around the product that reduces oil pick up
and prevents oil from seeping into the coating."

A CANVAS FOR CREATIVITY
Traditionally, batters have been simple, airy,
almost delicate systems, while breadings have
been heartier. In today's marketplace, there
are hybrids, with some proteins being both
battered and breaded. And, it is with breadings
where formulators are getting creative.
Seeds, for example, are an easy addition
to many breadings. Some seeds add color
to what are traditionally tannish colored
breadings. They will also contribute flavor,
texture and even nutrition. Think sesame
seeds in breaded Asian beef cubes, poppy
seeds on southern chicken strips and quinoa
in rustic turkey medallions.
"Seeds certainly aren't a new ingredient;
in fact quite the opposite is true," says Jane
Dummer, a registered dietitian based in
Toronto and author of The Need for Seeds.
"Ancient populations understood the power
of seeds and as a result, showcased foods
containing seeds as a big part of their
everyday lives and celebrations. While the
health benefits are an obvious driver for
the growing popularity of seeds today, their
crunchy textures and earthy flavors are clearly
appealing to consumers.

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MEAT+ POULTRY | 06.19 | www.meatpoultry.com

"People are looking for products beyond
the ordinary," Dummer says. "There's no
pullback in consumer desire for healthier
products. Consumers want more convenient
nutrient-dense options. Seeds pack a punch
of plant protein, fiber, vitamins, minerals and
essential fatty acids. For consumers who
require nut-free or gluten-free, seeds are
outstanding ingredient choices."
Jason Gronlund, technical sales manager,
foodservice at Ardent Mills, adds, "Mixed
ancient grains contribute a granular
appearance and uneven texture to coatings,
which brings a little more visual interest and a
rustic appearance to the exterior. Grain crisps
work particularly well for adding new texture
and dimension.
"Using an ancient grain mix of amaranth,
buckwheat, millet, quinoa, sorghum and teff
creates a gluten-free option that works well
in most breadings and batters and can boost
whole grain nutrition and fiber," Gronlund says.
"Grinding whole grains, or grain flakes and
crisps, gives you a lot of options in granularity."
To increase the protein content of covered
chicken, Samuel suggests using a fava bean or
pea flour as a pre-dust. Then the actual coating
can also be formulated with these high-protein
legume ingredients along with tapioca dextrin,
which may allow for a gluten-free claim.
Newly Weds Foods, Chicago, recently
introduced a range of crumbs that replicate
popular breads. Biscuit crumbs, for example,
contribute the nuance of Southern cooking
to beef, pork and poultry. They can add
buttery richness to baked breaded chicken
patties without all the frying oil fat calories.
Hawaiian bread crumbs, which are a rich,
golden crumb with a slightly tropical sweet
butter taste, give pork and poultry bites a
new twist, one that complements sweet and
sour or sweet-heat dipping sauces. Toasted
cinnamon bread crumbs can add flavor and
crunch to breakfast sausage patties. When
used to encrust meatballs, the crumbs provide
the flavor adventure associated with traditional
Lebanese, Moroccan and Swedish recipes.
For colorful adventure there's new unicorn
dust, which can be used as a pre-dust with
breading systems. The color comes from fruits
and vegetables and is available in pink, purple
and yellow hues and can be used alone or
blended for a rainbow effect.
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Meat+Poultry - June 2019

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