Microwaveable batter-coated dough

Details Microwaveable batter-coated dough Microwaveable batter-coated dough

1994-01-04

1996-05-28

Wong, Leslie

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426 92, 426243, 426302, 426552, 426553, 426554, A21D 1300

Patent

active

055209378

ABSTRACT:
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.

REFERENCES:
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patent: 4595597 (1986-06-01), Lenchin et al.
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patent: 4900573 (1990-02-01), Meyers et al.
patent: 5019406 (1991-05-01), Ang et al.
patent: 5194271 (1993-03-01), Yasosky
Hawley, G. G., The Condensed Chemical Dictionary, 1981, p. 552, Van Nostrand Reinhold Company, New Yok.

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