DRY COMPOSITION FOR BATTER COATING COMPRISING SOFT WHEAT FLOUR AND LEAVENING SYSTEM

An improved tempura batter system comprises an improved primer layer and improve d batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components wich balances control of gelatinization, coagulation and gelation with cellular network expansion while managing...

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Bibliographische Detailangaben
Hauptverfasser:	DARLEY, KENNETH S, BAUR, JOACHIM N. C
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	An improved tempura batter system comprises an improved primer layer and improve d batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components wich balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, pr oteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell . A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or, emulsified plasti c fat.