TWO TYPES OF BATTER FOR FRIED FOODS

Fried products with edible coatings are a prominent category in the food industry due to their high consumer acceptance, culinary versatility, and ability to improve the appearance, texture, and palatability of food.

These coatings vary greatly in composition and function and are given different names, which are often somewhat confusing, such as batter, glaze, coating, breading, tempura, Orly batter, gabardine, or breading batter, among others.

Classification of batters for frying

From a technical point of view, coatings can be divided into two main groups, depending on the function of the coating:

1. Binding or adhesive batters seek to attach breadcrumbs or other coatings, such as panko, to food, for example, croquettes. The adhesive itself accounts for a minimal fraction of the weight of the final food product.
2. Batter mixes. These form the coating themselves. Examples include tempura and gabardina batter. They represent a significant percentage of the weight of the final product.

Technological functions of breading

From a technological point of view, both types perform essential functions, including:

• Texturization: They adhere to the food and create a crispy layer that is an essential part of the organoleptic quality of these foods. This layer must have structural integrity to withstand freezing, handling, and frying processes.
• Sensory improvement: They add color, aroma, and flavor, as well as improving the visual appearance of the product.
• Thermal protection: They act as a barrier against direct heat, slowing down the dehydration of the food and maintaining its properties.
• Juice retention: They minimize moisture loss and prevent the exudation of fats or proteins.
• Control of oil absorption. The oil used for frying inevitably soaks into the outer layer of the fried food, which is part of the nature of this food, but it should not be excessive for gastronomic and nutritional reasons.
• Increased yield: They increase the weight of the final product. The viscosity of the raw coating is key to this.

Specific properties of each type of batter

There are specific desirable properties in each of the two types of coating mentioned above.

1.- Adhesive binders. The fundamental factors are:

• Good adhesion. Even on smooth, very damp, or greasy surfaces. We are referring to both adhesion to the food and to the breadcrumbs.
• Mechanical properties. The film-forming properties of the adhesive are essential for this. It must form a firm, elastic layer that acts as a barrier to the escape of water from inside the product and the penetration of oil from outside.

2.- Batter. The problem is slightly different and the most relevant characteristics are:

• Texture of the fried product. The increase in volume that occurs during frying due to the formation of water vapor and carbon dioxide (if leavening agents are used) causes the batter to expand, while at the same time solidifying and drying due to the intense heat of frying. The volume, size, and distribution of the bubbles and the crispy texture of the fried batter determine the consumer’s sensory experience.
• Organoleptic properties. The coating accounts for a significant percentage of the final food product and, as such, its color and flavor are essential.
• Performance. Since it accounts for 20-50% of the final food product, a uniform, consistent, and regular coating is sought in all pieces. It is an important ingredient in the food, with all the considerations that this entails, including economic ones.

Conclusion

Binding batters and batter mixes are essential components in the formulation of high-quality fried products.Their development requires a balance between food technology, sensory properties, and economic performance, which are key factors for innovation in food coatings.

At APASA, we work on researching and optimizing solutions for industrial batting, tailored to the needs of each product and frying process.

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