Batter and Breading- Calculations

For each tender, calculate the pick-up (%) at each coating step. Then for each type of breader, calculate the average and standard deviation using the data from the tenders.

a. Describe the factors (in detail) that can impact pick-up yield?

Factors that affect pick-up yield are Batter Viscosity, Batter set-up rate, line speed, Air-blower settings at the batter or breader, the compression rollers, surface area to weight ratio of the product being coated. As the thickness or viscosity of the batter increases, the amount of pick-up yield increases. It was found in a study done by Linfeng Wang and Darrel Suderman that high temperatures decreased batter viscosity. They also found that it was best to use ice water when preparing the batter to maintain the best viscosity for increased pick-up yield (Wang et al., 2001). The batter set-up rate refers to the amount of time It takes for the batter to cling to a frozen product. Line speed can affect pick-up yield because if the line is moving too fast, there may not be an adequate amount of coating applied. This can also cause products to stick together when they are being transferred from one line to the other. The air blowers on the production line can also affect pickup yield. If the air blowers are set at a high rate, they can blow more than just the excess coating off of the product.

*Predust pickup % = (Predust weight - Raw weight) / Predust weight*100 *Batter pickup % = (Battered weight – Predust weight) / Battered weight *100 *Breading pickup% = (Breaded weight – Battered weight) / Breaded weight*100 *Fryer pickup % = (Fried weight – Breaded weight) / Fried weight *100 *Total coating pickup % = Predust pickup % + Batter pickup % + Breading pickup % + Fryer pickup %

b. The par-fry color of the American breadcrumbs was brown 2 which tuned into reddish-brown after fully frying the product. What are the reasons for the color change? Describe in detail. How does the temperature of the oil and duration of frying impact the color of the product?

When frying products, heat is applied to the sugar and amino acids in the bread and batter. This causes a chemical reaction called Millard Browning. The color can also be affected by the type of breading used when being fried. Some breadcrumbs have different colors added. If the oil is too hot or the product is left in the oil for a long time, the color will be darker. This is a result of the Millard Browning reaction happening for a longer duration.

c. What are the differences between American Breadcrumbs, Japanese Breadcrumbs, and Crackermeal?

American Breadcrumbs and Japanese Breadcrumbs are both created using Yeast Leavened dough and baked in loaves, however, the Japanese Breadcrumbs are baked with electrical conductivity while American Breadcrumbs are baked with conventional heat. Crackermeal is baked in sheets using flour and water only. American Breadcrumbs have a round particle shaped that usually is two different colors due to particles from the crust of the loaves and is a crunchy texture. Japanese Breadcrumbs are an elongated shape and also a crispy texture. Crackermeal is a flaky, flat shape. All three coating systems can be a fine or coarse texture.

Literature Cited

Wang, L., and D. R. Suderman. 2011. Application of Batters and Breadings to Various Substrates. Batters and Breadings in Food Processing:243–261.

Barbut, S. 2016. Poultry Products Processing.