Provide a composition and the process for baked food products that impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.
US 20100272871 A1
Board of Trustees of the University of Arkansas (Little Rock, AR)
Wang, Y., & Purcell, S. (2015). Coating composition and process for baked products to impart the attributes of fried products. Patents Granted. Retrieved from https://scholarworks.uark.edu/pat/281
Ya-Jane Wang, Department of Food Science, University of Arkansas, Fayetteville, AR