Abstract
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.
Original language | English |
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Patent number | WO2007073191 |
Priority date | 23/12/05 |
Publication status | Published - 28 Jun 2007 |