DRY COMPOSITION FOR BATTER COATING COMPRISING SOFT WHEAT FLOUR AND LEAVENING SYSTEM

摘要

An improved tempura batter system comprises an improved primer layer and improve d batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components wich balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, pr oteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell . A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or, emulsified plasti c fat.