Factors influencing wheat flour performance in batter systems
1993
Olewnik, M. | Kulp, K.
Coatings for fried foods are produced from batters in which flour is a major functional ingredient. In all bakery products, the selection of flour for the optimal product quality depends on a number of physicochemical parameters that can de defined by standard methodology and used in the establishment of flour specifications. However, in the selection of flour suitable for coating application, definitive criteria are lacking, and the technologist depends on subjective evaluations based on experimental trials and production experience. Studies on coating have been conducted to evaluate flour quality factors--types of flour (soft or hard), protein levels in each type of flour, starch damage, supplementation of flours with amylolytic (cereal and fungal) and proteolytic enzymes, and the addition of oxidants (potassium bromate and iodate) and of reducing agents (L-cysteine and sodium bisulfite). The effects of these factors on various batter properties and quality attributes are summarized and discussed in this article.
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