A batter is provided comprising flour, water and optionally starch, wherein the batter comprises glutenin particles having a volume surface averaged particle size smaller than 10 [mu]m. A batter according to the invention comprises flour and optionally starch, and optionally baking powder and salt. At least 95 vol. % of all particles comprised in the batter have a particle size of 100 [mu]m or less. It appears that such a batter provides very crispy coatings to (deep-)fried products.
|Publication status||Published - 28 Jun 2007|