Pregelatinized pea starch for batters and coatings

Abstract

The present disclosure includes methods and compositions that use pregelatinized pea starch in fried batter coatings to provide viscosity, prevent settling by eliminating the need for other hydrocolloids such as xanthan or guar gum, and improve crispiness in fried foods.

Description

Technical Field

[0001] Cross - reference to related applications This application claims the benefit of U.S. Provisional Application No. 62 / 897,140, filed on September 6, 2019, which is incorporated herein by reference in its entirety.

[0002] The present disclosure relates to batter mixtures containing pre - gelatinized pea starch and their use.

Background Art

[0003] Batter is an aqueous mixture used for coating foods such as meats and vegetables, including for use in deep - frying. Coating foods with batter before deep - frying is common because it can improve appearance, enhance flavor, reduce dehydration, assist in enhancing coloring, and act to reduce dehydration of the food. Further, coating foods with batter can also help reduce moisture loss during deep - frying and reduce oil absorption.

[0004] When the coated food is deep - fried, often dextrin, a type of hydrocolloid, is added to the batter to improve crispness. However, since dextrin is not considered a "clean" ingredient, there is a need to find an alternative to dextrin.

[0005] An alternative to dextrin is native starch, but native starch is often not considered the best solution because batter does not maintain viscosity without cooking. Batter viscosity is a determining factor in the amount of batter adhering to food.

[0006] Pre - gelatinized starch is a desirable alternative because it can provide viscosity to aqueous batter without cooking, but pre - gelatinized starch can sometimes cause batter to clump.

[0007] Therefore, there is a need to identify a "clean" hydrocolloidal alternative that provides viscosity to aqueous batters, limits clumping, and maintains a crisp coating after deep frying. [Overview of the project]

[0008] In one embodiment, the present disclosure provides a method for producing a hydrocolloid-free batter mixture, the method comprising: (a) providing fine-granulometry pregelatinized pea starch; and (b) mixing the pregelatinized pea starch into a batter mixture, wherein the percentage of pregelatinized pea starch in the batter mixture is 1-10% (w / w) by dry weight, and the batter mixture is hydrocolloid-free. In one embodiment, the present disclosure provides a method for producing a hydrocolloid-free batter mixture, the method comprising: (a) providing fine-grained pregelatinized pea starch; and (b) mixing the pregelatinized pea starch into a batter mixture, wherein the percentage of pregelatinized pea starch in the batter mixture is 1-10% (w / w) by dry weight, and the batter mixture does not contain a significant amount of hydrocolloids. In one embodiment, the present disclosure provides a method for producing a hydrocolloid-free batter mixture, the method comprising: (a) providing fine-grained pregelatinized pea starch; and (b) mixing the pregelatinized pea starch with a batter mixture, wherein the percentage of the pregelatinized pea starch in the batter mixture is 1-10% (w / w) by dry weight, and the batter mixture is hydrocolloid-free.

[0009] In one embodiment, the present disclosure provides a composition for preparing a batter mixture comprising fine-grained pregelatinized pea starch, wherein the percentage of pregelatinized pea starch in the batter mixture is 1-10% (w / w) by dry weight, and the composition is hydrocolloid-free.

[0010] In one embodiment, the gelatinized pea starch used in the methods and compositions described herein is fine-grained gelatinized pea starch. In one embodiment, the fine-grained gelatinized pea starch has an "n" value of 1.2 to 1.8 and a "d" value of 80 to 150 μm according to German standard DIN 66145. In one embodiment, the fine-grained gelatinized pea starch has an "n" value of 1.2 to 1.8 and a "d" value of 100 to 120 μm according to German standard DIN 66145.

[0011] In one embodiment, the batter mixture used in the methods and compositions described herein comprises fine-grained gelatinized pea starch and one or more powders. In one embodiment, the batter mixture used in the methods and compositions described herein further comprises one or more leavening agents, one or more flavoring agents, one or more buffering agents, or any combination thereof. In one embodiment, the batter mixture used in the methods and compositions described herein comprises one or more powders, one or more leavening agents, one or more flavoring agents, one or more buffering agents, or any combination thereof. In one embodiment, the powder used in the batter mixture described herein is selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, oat flour, and any combination thereof.

[0012] In one embodiment, the batter mixture used in the methods and compositions described herein is a liquid mixture. In another embodiment, the batter mixture used in the methods and compositions described herein is a dry mixture. In one embodiment, the viscosity of the liquid batter mixture containing pregelatinized pea starch used in the methods and compositions described herein is higher than the viscosity of a control batter mixture that does not contain pregelatinized pea starch. In one embodiment, the viscosity of the liquid batter mixture containing pregelatinized pea starch used in the methods and compositions described herein is higher than the viscosity of a batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch.

[0013] In one embodiment, a liquid batter mixture containing pregelatinized pea starch used in the methods and compositions described herein has a smaller amount of lumps compared to a liquid batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch.

[0014] In one embodiment, the present disclosure relates to a method for preparing a hydrocolloid-free wheat flour-based batter mix with pregelatinized pea starch, the method comprising: (a) providing fine-grained pregelatinized pea starch, characterized by an n value and d value according to German standard DIN 66145, wherein the n value is 1.2 to 1.8 and the d value is 100 to 120 μm; and (b) mixing the pregelatinized pea starch with wheat flour to prepare a batter mix, wherein the pregelatinized pea starch occupies 1 to 7% (w / w) of the dry weight in the batter mix. Therefore, the present invention provides a method comprising the steps of: (c) providing the batter mix with a combination of gelatinized pea starch and wheat flour, which constitutes 92-94% of the dry weight; (d) providing the batter mix with 4-6% (w / w) salt, 0.5-1.5% (w / w) sodium acid pyrophosphate, 0.6-1% (w / w) sodium bicarbonate, and 0.6-1% (w / w) dextrose; and (d) providing the batter mix with 7°C water, wherein the ratio of water to dry components in the batter mix is ​​3:2 (w / w), and mixing the water and dry components for 8-12 minutes and maintaining the temperature at 16-20.5°C.

[0015] In one embodiment, the present disclosure provides a composition of a pregelatinized pea starch and wheat flour-based batter mix, the composition comprising pregelatinized pea starch mixed with wheat flour and water to form a batter mix, wherein the batter mix comprises 1% to 7% (w / w by dry weight) of pregelatinized pea starch, 5% (w / w) of salt, 1% (w / w) of sodium acid pyrophosphate, 0.8% (w / w) of sodium bicarbonate, and 0.8% (w / w) of dextrose, the ratio of water to dry components in the batter mix being 3:2 (w / w), and the batter mix exhibiting a Brookfield viscosity of about 2000 cps to about 4500 cps.

[0016] In one embodiment, the present disclosure provides a method for coating food, the method comprising coating food in a batter mixture, wherein the batter mix comprises finely granulated gelatinized pea starch, the percentage of gelatinized pea starch in the batter mixture is 1-10% (w / w) by dry weight, and the composition is hydrocolloid-free.

[0017] In one embodiment, the present disclosure provides a method for coating food for deep frying using a mixture of pregelatinized pea starch and wheat flour, the method comprising coating the food in pregelatinized pea starch mixed with wheat flour and water to form a batter mix, wherein the batter mix comprises 1-7% (w / w of dry weight) pregelatinized pea starch, 5% (w / w) salt, 1% (w / w) sodium acid pyrophosphate, 0.8% (w / w) sodium bicarbonate, and 0.8% (w / w) dextrose, the ratio of water to dry components in the batter mix is ​​3:2 (w / w), and the batter mix exhibits a Brookfield viscosity of about 2000 cps to about 4500 cps. [Brief explanation of the drawing]

[0018] [Figure 1] Representative images of the number of lumps in aqueous wheat flour batter mixtures containing 7% PREGEFLO® P100, 7% PREGEFLO® M, and 7% PREGEFLO® L100F are shown.

[0019] [Figure 2]The graph shows colorimeter readings of chicken nuggets coated in aqueous wheat flour batter mixtures of control, 5% PREGEFLO® L100F(PPS), and 7% PREGEFLO® L100F(PPS), and then deep-fried. "L" represents the brightness reading and is represented by a diamond (◆), "a" represents the redness reading and is represented by a square (■), and "b" represents the yellowness reading and is represented by a triangle (▲). [Modes for carrying out the invention]

[0020] Unless otherwise defined, all technical and scientific terms used have the same meaning as those generally understood by those skilled in the art in which this disclosure pertains. Where a term is given in the singular form, the inventors also intend aspects of this disclosure that are described by the plural form of that term. In the event of any inconsistency between terms and definitions used in references incorporated by reference, the terms used in this application shall have the definitions given herein. Other technical terms used have the common meanings in which they are used, as exemplified by various dictionaries specializing in the art, such as “The American Heritage® Science Dictionary” (Editors of the American Heritage Dictionaries, 2011, Houghton Mifflin Harcourt, Boston and New York), “McGraw-Hill Dictionary of Scientific and Technical Terms” (6th edition, 2002, McGraw-Hill, New York), or “Oxford Dictionary of Biology” (6th edition, 2008, Oxford University Press, Oxford and New York). The inventors do not intend to limit themselves to any particular mechanism or mode of operation. References are provided for illustrative purposes only.

[0021] Any reference cited herein is incorporated in its entirety by reference.

[0022] As used herein, the singular forms “a,” “an,” and “the” include multiple references unless otherwise clearly indicated by the context. For example, the term “one compound” or “at least one compound” may include multiple compounds, including mixtures thereof.

[0023] As used herein, the term “approximately” indicates that the value includes inherent variations in the error of the method used to determine the value, or variations that exist between experiments.

[0024] As used herein, the terms “batter mixture” or “batter blend” refer to a powder-based mixture that can be used to coat foods for frying. For example, a batter mixture may contain, as its main component, wheat flour, corn flour, or rice flour. A batter mixture may also contain other components, such as other powders, starches and starch derivatives, hydrocolloids, leavening agents, flavoring agents, and colorants. In one embodiment, the batter mixture is a dry mixture. In another embodiment, the batter mixture is a liquid mixture. In a further embodiment, the batter mixture is an aqueous mixture.

[0025] As used herein, the term "pea starch" refers to starch prepared from the seeds of Pisum Sativum. In one aspect, the pea starch is prepared from garden peas (Pisum Sativum ssp. Hortense). In another aspect, the pea starch is prepared from field peas (Pisum Sativum ssp. arvense). In one aspect, the pea starch is prepared from fresh peas. In another aspect, the pea starch is prepared from frozen peas. In one aspect, the pea starch does not contain a significant amount of protein. In one aspect, the pea starch contains 5% (w / w) or less protein. In another aspect, the pea starch does not contain a significant amount of fiber. In one aspect, the pea starch contains more than 25% (w / w) amylose content. In another aspect, the pea starch contains more than 30% (w / w) amylose content. In a further aspect, the pea starch contains more than 35% (w / w) amylose content.

[0026] As used herein, the term "pre-gelatinized starch" refers to starch that has been cooked and then dried, for example, on a drum dryer in a starch manufacturing facility or in an extruder that renders the starch soluble in cold water. Pre-gelatinized starch can be obtained, for example, by steam cooking, cooking in a jet cooker, cooking on a drum, cooking in a kneader / extruder system, followed by drying, for example, in an oven, by hot air on a fluid bed, on a rotating drum, by atomization, by extrusion, or by freeze drying. The pre-gelatinized starch can be further processed, for example, using a hammer mill, to obtain a fine-grit pre-gelatinized starch having a desired particle size.

[0027] As used herein, the term "fine particle size" is characterized by the particle (particle) equivalent diameter "d" and the slope "n" of the expression of the particle size distribution (RRSB) function according to German standard DIN66145. In one aspect, the fine particle size refers to a particle size characterized in that, according to German standard DIN66145, the "n" value is 1.2 to 1.8 and the "d" value is 80 to 150 μm. In another aspect, the fine particle size refers to a particle size characterized in that, according to German standard DIN66145, the "n" value is 1.2 to 1.8 and the "d" value is 100 to 120 μm.

[0028] In one aspect, the pre-gelatinized pea starch used in the methods and compositions disclosed herein has an "n" value of 1.2 to 1.8 and a "d" value of 80 to 150 μm according to German standard DIN66145. In another aspect, the pre-gelatinized pea starch has an "n" value of 1.2 to 1.8 and a "d" value of 100 to 120 μm according to German standard DIN66145.

[0029] In one aspect, the pre-gelatinized pea starch has an "n" value of 1.2 to 1.3, 1.3 to 1.4, 1.4 to 1.5, 1.5 to 1.6, 1.6 to 1.7, 1.7 to 1.8, 1.2 to 1.4, 1.2 to 1.5, 1.2 to 1.6, 1.2 to 1.7, 1.2 to 1.8, 1.3 to 1.5, 1.3 to 1.6, 1.3 to 1.7, 1.3 to 1.8, 1.4 to 1.6, 1.4 to 1.7, 1.4 to 1.8, 1.5 to 1.7, 1.5 to 1.8, or 1.6 to 1.8 according to German standard DIN66145. In one aspect, the pre-gelatinized pea starch has an "n" value of about 1.2, about 1.3, about 1.4, about 1.5, about 1.6, about 1.7, or about 1.8 according to German standard DIN66145.

[0030] In one embodiment, pregelatinized pea starch is prepared according to German standard DIN66145 in the following sizes: 80-85μm, 85-90μm, 90-95μm, 95-100μm, 100-105μm, 105-110μm, 110-115μm, 115-120μm, 120-125μm, 125-130μm, 130-135μm, 135-140μm, 140-145μm, 145-150μm, 80-90μm, 85-95μm, 90-100μm, 95-105μm, 100-110μm, 105-115μm, 110-120μm, 115-125μm, 120~130μm, 135~145μm, 130~140μm, 140~150μm, 80~95μm, 85~100μm, 90~10 5μm, 95~110μm, 100~115μm, 105~120μm, 110~125μm, 115~130μm, 120~135μm, 125~140μm, 130~145μm, 135~150μm, 80~100μm, 85~105μm, 90~110μm, 95~11 5μm, 100~120μm, 105~125μm, 110~130μm, 115~135μm, 120~140μm, 125~145μm , 130~150μm, 80~105μm, 85~110μm, 90~115μm, 95~120μm, 100~125μm, 105~1 30μm, 110~135μm, 115~140μm, 120~145μm, 125~150μm, 80~110μm, 85~115μm, 90~120μm, 95~125μm, 100~130μm, 105~135μm, 110~140μm, 115~145μm, 120~ 150μm, 80~115μm, 85~120μm, 90~125μm, 95~130μm, 100~135μm, 105~140μm, 1 10~145μm, 115~150μm, 80~120μm, 85~125μm, 90~130μm, 95~135μm, 100~140 μm, 105~145μm, 110~150μm, 80~125μm, 85~130μm, 90~135μm, 95~140μm, 100~ 145μm, 105~150μm, 80~130μm, 85~135μm, 90~140μm, 95~145μm, 100~150μm, 80~135μm, 85~140μm, 90~145μm, 95~150μm, 80~140μm, 85~145μm, 90~150μm,The "d" value is 80-145 μm or 85-150 μm. In one embodiment, the gelatinized pea starch has a particle size of approximately 80 μm, 81 μm, 82 μm, 83 μm, 84 μm, 85 μm, 86 μm, 87 μm, 88 μm, 89 μm, 90 μm, 91 μm, 92 μm, 93 μm, and 94 μm, according to German standard DIN 66145. , about 95μm, about 96μm, about 97μm, about 98μm, about 99μm, about 100μm, about 101μm, about 102μm, about 103μm, about 104μm, Approximately 105μm, approximately 106μm, approximately 107μm, approximately 108μm, approximately 109μm, approximately 110μm, approximately 111μm, approximately 112μm, approximately 113μm, approximately 114 μm, approximately 115 μm, approximately 116 μm, approximately 117 μm, approximately 118 μm, approximately 119 μm, approximately 120 μm, approximately 121 μm, approximately 122 μm, approximately 123 μm, Approximately 124μm, approximately 125μm, approximately 126μm, approximately 127μm, approximately 128μm, 129μm, approximately 130μm, approximately 131μm, approximately 132μm, approximately 133μ m has a "d" value of approximately 134 μm, 135 μm, 136 μm, 137 μm, 138 μm, 139 μm, 140 μm, 141 μm, 142 μm, 143 μm, 144 μm, 145 μm, 146 μm, 147 μm, 148 μm, 149 μm, or 150 μm.

[0031] In one embodiment, the gelatinized starch used in the methods and compositions described herein can be obtained from products manufactured and sold under the trademark name PREGEFLO®. For example, as used herein, PREGEFLO® L100G is derived from pea starch, PREGEFLO® P100 is derived from potato starch, and PREGEFLO® M is derived from corn starch. PREGEFLO® L100G can be processed, for example, using a hammer mill to prepare PREGEFLO® L100F (where F is fine particle size).

[0032] As used herein, the term “hydrocolloid” refers to a substance that forms a gel in the presence of water. Hydrocolloids are used in food primarily to influence texture or viscosity. Many hydrocolloids are derived from natural polysaccharide sources. Non-exclusive examples of hydrocolloids include gelatin, pectin, agar, carrageenan, xanthan gum, gum arabic, guar gum, carob gum, dextrin, and cellulose derivatives, such as carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), hydroxypropylcellulose (HPC), and hydroxypropylmethylcellulose (HPMC).

[0033] As used herein, the term “hydrocolloid” means that the batter mixture does not contain starch or powder. As used herein, the term “hydrocolloid-free” means that the batter mixture does not contain a significant amount of hydrocolloid. A “significant amount” of hydrocolloid in a batter mixture means that the percentage of hydrocolloid in the batter mixture is at least 0.01% (w / w) by dry weight.

[0034] In one embodiment, the batter mixture used in the methods and compositions disclosed herein is xanthan gum-free. In another embodiment, the batter mixture used in the methods and compositions disclosed herein is dextrin-free. In one embodiment, the batter mixture used in the methods and compositions disclosed herein contains no xanthan gum whatsoever. In another embodiment, the batter mixture used in the methods and compositions disclosed herein contains no dextrin whatsoever.

[0035] This disclosure provides a method for producing a hydrocolloid-free batter mixture, comprising: (a) providing fine-grained pregelatinized pea starch; and (b) mixing the pregelatinized pea starch into a batter mixture, wherein the percentage of the pregelatinized pea starch in the batter mixture is 1-10% (w / w) by dry weight, and the batter mixture is free of significant amounts of hydrocolloids. In one embodiment, the batter mixture used in the method and composition described herein is free of any hydrocolloids.

[0036] In one embodiment, the present disclosure is a method for preparing a hydrocolloid-free wheat flour-based batter mix with pregelatinized pea starch, a) To provide fine-grained gelatinized pea starch, characterized by particle size with n and d values ​​according to German standard DIN66145, where the n value is 1.2 to 1.8 and the d value is 100 to 120 μm. b) Preparing a batter mix by mixing pre-gelatinized pea starch with wheat flour, wherein the pre-gelatinized pea starch accounts for 1-7% (w / w) of the dry weight of the batter mix, and the combination of pre-gelatinized pea starch and wheat flour accounts for 92-94% of the dry weight of the batter mix. c) Provide the batter mix with 4-6% (w / w) salt, 0.5-1.5% (w / w) sodium acid pyrophosphate, 0.6-1% (w / w) sodium bicarbonate, and 0.6-1% (w / w) dextrose, d) A method is provided comprising providing a batter mix with 7°C water, wherein the ratio of water to dry components in the batter mix is ​​3:2 (w / w), and the water and dry components are mixed for 8 to 12 minutes and maintained at 16 to 20.5°C.

[0037] The disclosure also provides compositions for preparing a batter mixture comprising fine-grained pregelatinized pea starch, wherein the percentage of pregelatinized pea starch in the batter mixture is 1-10% (w / w) by dry weight, and the composition is hydrocolloid-free. In one embodiment, the batter mixture used in the methods and compositions described herein is free of any hydrocolloids.

[0038] In one embodiment, the present disclosure provides a composition of a pregelatinized pea starch and wheat flour-based batter mix, comprising pregelatinized pea starch mixed with wheat flour and water to form a batter mix, wherein the batter mix comprises 1-7% (w / w of dry weight) of pregelatinized pea starch, 5% (w / w) of salt, 1% (w / w) of sodium acid pyrophosphate, 0.8% (w / w) of sodium bicarbonate, and 0.8% (w / w) of dextrose, the ratio of water to dry components in the batter mix is ​​3:2 (w / w), and the batter mix exhibits a Brookfield DV11+PRO viscosity of about 2000 cps to about 4500 cps.

[0039] This disclosure further provides a method for coating food, which includes coating the food in a composition comprising pregelatinized pea starch as disclosed herein.

[0040] This disclosure provides a method for coating food, comprising coating the food in a composition comprising fine-grained pregelatinized pea starch, wherein the percentage of pregelatinized pea starch in the batter mixture is 1-10% (w / w) of the dry weight, and the composition is hydrocolloid-free.

[0041] In one embodiment, the percentage of pregelatinized pea starch used in the methods and compositions disclosed herein is 1-1.5% (w / w), 1.5-2% (w / w), 2-2.5% (w / w), 2.5-3% (w / w), 3-3.5% (w / w), 3.5-4% (w / w), 4% (w / w) by dry weight in the batter mixture. The percentages are 4.5% (w / w), 4.5-5% (w / w), 5-5.5% (w / w), 5.5-6% (w / w), 6-6.5% (w / w), 6.5-7% (w / w), 7-7.5% (w / w), 7.5-8% (w / w), 8-8.5% (w / w), 8.5-9% (w / w), 9-9.5% (w / w), or 9.5-10% (w / w).

[0042] In one embodiment, the percentage of pregelatinized pea starch used in the methods and compositions disclosed herein is about 1 to about 1.5%, about 1 to about 2%, about 1 to about 2.5%, about 1 to about 3%, about 1 to about 3.5%, about 1 to about 4%, about 1 to about 4.5%, about 1 to about 5%, about 1 to about 5.5%, about 1 to about 6%, about 1 to about 6.5%, about 1 to about 7%, about 1 to about 7.5%, about 1 to about 8%, about 1 to about 8.5%, about 1 to about 9%, about 1 to about 9.5%, about 1 to about 10%, about 1.5 to about 2%, about 1.5 to about 2.5%, about 1.5 to about 3%, about 1.5-3.5%, 1.5-4%, 1.5-4.5%, 1.5-5%, 1.5-5.5%, 1.5-6%, 1.5-6.5%, 1.5-7%, 1.5-7.5%, 1.5-8%, 1.5-8.5%, 1.5-9%, 1.5- Approximately 9.5%, approximately 1.5-10%, approximately 2-2.5%, approximately 2-3%, approximately 2-3.5%, approximately 2-4%, approximately 2-4.5%, approximately 2-5%, approximately 2-5.5%, approximately 2-6%, approximately 2-6.5%, approximately 2-7%, approximately 2-7.5%, approximately 2-8%, approximately 2-8.5%, approximately 2- 9%, approximately 2-9.5%, approximately 2-10%, approximately 2.5-3%, approximately 2.5-3.5%, approximately 2.5-4%, approximately 2.5-4.5%, approximately 2.5-5%, approximately 2.5-5.5%, approximately 2.5-6%, approximately 2.5-6.5%, approximately 2.5-7%, approximately 2.5-7.5%, approximately 2.5 ~8%, 2.5~8.5%, 2.5~9%, 2.5~9.5%, 2.5~10%, 3~3.5%, 3~4%, 3~4.5%, 3~5%, 3~5.5%, 3~6%, 3~6.5%, 3~7%, 3~7.5%, 3~8% Approximately 3-8.5%, approximately 3-9%, approximately 3-9.5%, approximately 3-10%, approximately 3.5-4%, approximately 3.5-4.5%, approximately 3.5-5%, approximately 3.5-5.5%, approximately 3.5-6%, approximately 3.5-6.5%, approximately 3.5-7%, approximately 3.5-7.5%, approximately 3.5-8%, approximately 3.5-8.5%, 3.5-9%, 3.5-9.5%, 3.5-10%, 4-4.5%, 4-5%, 4-5.5%, 4-6%, 4-6.5%, 4-7%, 4-7.5%, 4-8%, 4-8.5%, 4-9%, 4-9.5%, approximately 4-10%, approximately 4.5-5%, approximately 4.5-5.5%, approximately 4.5-6%, approximately 4.5-6.5%, approximately 4.5-7%, approximately 4.5-7.5%, approximately 4.5-8%, approximately 4.5-8.5%, approximately 4.5-9%, approximately 4.5-9.5%, approximately 4.5-10%, approximately 5-5.5%, approximately 5-6%, approximately 5-6.5%, approximately 5-7%, approximately 5- Approximately 7.5%, approximately 5-8%, approximately 5-8.5%, approximately 5-9%, approximately 5-9.5%, approximately 5-10%, approximately 5.5-6%, approximately 5.5-6.5%, approximately 5.5-7%, approximately 5.5-7.5%, approximately 5.5-8%, approximately 5.5-8.5%, approximately 5.5-9%, approximately 5.5-9.5%, approximately 5.5-10%, approximately 6-6.5%, approximately 6-7%, approximately 6-7 0.5%, approximately 6-8%, approximately 6-8.5%, approximately 6-9%, approximately 6-9.5%, approximately 6-10%, approximately 6.5-7%, approximately 6.5-7.5%, approximately 6.5-8%, approximately 6.5-8.5%, approximately 6.5-9%, approximately 6.5-9.5%, approximately 6.5-10%, approximately 7-7.5%, approximately 7-8%, approximately 7-8.5%, approximately 7-9%, approximately 7-9.5%, approximately 7 The percentages are approximately 10%, 7.5-8%, 7.5-8.5%, 7.5-9%, 7.5-9.5%, 7.5-10%, 8-8.5%, 8-9%, 8-9.5%, 8-10%, 8.5-9%, 8.5-9.5%, 8.5-10%, 9-9.5%, 9-10%, or approximately 9.5-10% (w / w).

[0043] In one embodiment, the percentage of pregelatinized pea starch used in the methods and compositions disclosed herein is about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, or about 10% (w / w) by dry weight in the batter mixture.

[0044] In one embodiment, the percentage of pregelatinized pea starch used in the methods and compositions disclosed herein is about 4.5 to about 7.5% (w / w) of the dry weight in the batter mixture. In another embodiment, the percentage of pregelatinized pea starch used in the methods and compositions disclosed herein is about 5 to about 7% (w / w) of the dry weight in the batter mixture.

[0045] In one embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises one or more powders. In one embodiment, the one or more powders are selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, oat flour, and any combination thereof.

[0046] In one embodiment, the total percentage of one or more powders in the batter mixture described herein is about 80 to about 95% (w / w) of the dry weight in the batter mixture. In one embodiment, the total percentage of one or more powders in the batter mixture is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight in the batter mixture. In one embodiment, the total percentage of one or more powders in the batter mixture is about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, or about 95% (w / w) of the dry weight in the batter mixture.

[0047] In one embodiment, the batter mixture used in the methods and compositions described herein further comprises wheat flour. In one embodiment, the percentage of wheat flour in the batter mixture is about 80 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of wheat flour in the batter mixture is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of wheat flour in the batter mixture is about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, or about 95% (w / w) of the dry weight. In another embodiment, the percentage of wheat flour in the batter mixture is approximately 0–5%, 5–10%, 10–15%, 15–20%, 20–25%, 25–30%, 30–35%, 35–40%, 40–45%, 45–50%, 50–55%, 55–60%, 60–65%, 65–70%, 70–75%, or 75–80% (w / w) by dry weight.

[0048] In one embodiment, the batter mixture used in the methods and compositions described herein further comprises corn flour. In one embodiment, the percentage of corn flour in the batter mixture is about 80 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of corn flour in the batter mixture is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of corn flour in the batter mixture is about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, or about 95% (w / w) of the dry weight. In another embodiment, the percentage of corn flour in the batter mixture is approximately 0–5%, 5–10%, 10–15%, 15–20%, 20–25%, 25–30%, 30–35%, 35–40%, 40–45%, 45–50%, 50–55%, 55–60%, 60–65%, 65–70%, 70–75%, or 75–80% (w / w) by dry weight.

[0049] In one embodiment, the batter mixture used in the methods and compositions described herein further comprises rice flour. In one embodiment, the percentage of rice flour in the batter mixture is about 80 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of rice flour in the batter mixture is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of rice flour in the batter mixture is about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, or about 95% (w / w) of the dry weight. In another embodiment, the percentage of rice flour in the batter mixture is approximately 0–5%, 5–10%, 10–15%, 15–20%, 20–25%, 25–30%, 30–35%, 35–40%, 40–45%, 45–50%, 50–55%, 55–60%, 60–65%, 65–70%, 70–75%, or 75–80% (w / w) by dry weight.

[0050] In one embodiment, the batter mixture used in the methods and compositions described herein further comprises potato flour. In one embodiment, the percentage of potato flour in the batter mixture is about 80 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of potato flour in the batter mixture is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of potato flour in the batter mixture is about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, or about 95% (w / w) of the dry weight. In another embodiment, the percentage of potato flour in the batter mixture is approximately 0–5%, 5–10%, 10–15%, 15–20%, 20–25%, 25–30%, 30–35%, 35–40%, 40–45%, 45–50%, 50–55%, 55–60%, 60–65%, 65–70%, 70–75%, or 75–80% (w / w) by dry weight.

[0051] In one embodiment, the batter mixture used in the methods and compositions described herein further comprises oat flour. In one embodiment, the percentage of oat flour in the batter mixture is about 80 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of oat flour in the batter mixture is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight. In one embodiment, the percentage of oat flour in the batter mixture is about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, or about 95% (w / w) of the dry weight. In another embodiment, the percentage of oat flour in the batter mixture is approximately 0–5%, 5–10%, 10–15%, 15–20%, 20–25%, 25–30%, 30–35%, 35–40%, 40–45%, 45–50%, 50–55%, 55–60%, 60–65%, 65–70%, 70–75%, or 75–80% (w / w) by dry weight.

[0052] In one embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises one or more leavening agents. In one embodiment, the one or more leavening agents are selected from the group consisting of baking powder, sodium bicarbonate, yeast, and any combination thereof. In one embodiment, the total percentage of one or more leavening agents in the batter mixture is about 0.5% to about 5% (w / w) by dry weight. In one embodiment, the total percentage of one or more leavening agents in the batter mixture is about 0.5% to about 1%, about 1% to about 1.5%, about 1.5% to about 2%, about 2% to about 2.5%, about 2.5% to about 3%, about 3% to about 3.5%, about 3.5% to about 4%, about 4% to about 4.5%, or about 4.5% to about 5% (w / w) by dry weight. In one embodiment, the total percentage of one or more leavening agents in the batter mixture is approximately 0.5 to 1%, 0.5 to 1.5%, 0.5 to 2%, 0.5 to 2.5%, 0.5 to 3%, 0.5 to 3.5%, 0.5 to 4%, 0.5 to 4.5%, 0.5 to 5%, 1 to 1.5%, 1 to 2%, 1 to 2.5%, 1 to 3%, 1 to 3.5%, 1 to 4%, 1 to 4.5%, 1 to 5%, 1.5 to 2%, 1.5 to 2.5%, 1.5 to 3%, and 1 The percentages are approximately 0.5-3.5%, approximately 1.5-4%, approximately 1.5-4.5%, approximately 1.5-5%, approximately 2-2.5%, approximately 2-3%, approximately 2-3.5%, approximately 2-4%, approximately 2-4.5%, approximately 2-5%, approximately 2.5-3%, approximately 2.5-3.5%, approximately 2.5-4%, approximately 2.5-4.5%, approximately 2.5-5%, approximately 3-3.5%, approximately 3-4%, approximately 3-4.5%, approximately 3-5%, approximately 3.5-4%, approximately 3.5-4.5%, approximately 3.5-5%, approximately 4-4.5%, or approximately 4.5-5% (w / w). In one embodiment, the total percentage of one or more leavening agents in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0053] In one embodiment, one or more leavening agents include baking powder. In one embodiment, the percentage of baking powder in the batter mixture is about 0.5 to about 1%, about 1 to about 1.5%, about 1.5 to about 2%, about 2 to about 2.5%, about 2.5 to about 3%, about 3 to about 3.5%, about 3.5 to about 4%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w) by dry weight. In one embodiment, the percentage of baking powder in the batter mixture is approximately 0.5-1%, 0.5-1.5%, 0.5-2%, 0.5-2.5%, 0.5-3%, 0.5-3.5%, 0.5-4%, 0.5-4.5%, 0.5-5%, 1-1.5%, 1-2%, 1-2.5%, 1-3%, 1-3.5%, 1-4%, 1-4.5%, 1-5%, 1.5-2%, 1.5-2.5%, 1.5-3%, 1 The percentages are approximately 0.5-3.5%, approximately 1.5-4%, approximately 1.5-4.5%, approximately 1.5-5%, approximately 2-2.5%, approximately 2-3%, approximately 2-3.5%, approximately 2-4%, approximately 2-4.5%, approximately 2-5%, approximately 2.5-3%, approximately 2.5-3.5%, approximately 2.5-4%, approximately 2.5-4.5%, approximately 2.5-5%, approximately 3-3.5%, approximately 3-4%, approximately 3-4.5%, approximately 3-5%, approximately 3.5-4%, approximately 3.5-4.5%, approximately 3.5-5%, approximately 4-4.5%, or approximately 4.5-5% (w / w). In one embodiment, the percentage of baking powder in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0054] In one embodiment, one or more leavening agents include baking soda. In one embodiment, the percentage of baking soda in the batter mixture is about 0.5 to about 1%, about 1 to about 1.5%, about 1.5 to about 2%, about 2 to about 2.5%, about 2.5 to about 3%, about 3 to about 3.5%, about 3.5 to about 4%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w) by dry weight. In one embodiment, the percentage of baking soda in the batter mixture is approximately 0.5-1%, 0.5-1.5%, 0.5-2%, 0.5-2.5%, 0.5-3%, 0.5-3.5%, 0.5-4%, 0.5-4.5%, 0.5-5%, 1-1.5%, 1-2%, 1-2.5%, 1-3%, 1-3.5%, 1-4%, 1-4.5%, 1-5%, 1.5-2%, 1.5-2.5%, 1.5-3%, 1.5- The percentages are approximately 3.5%, 1.5-4%, 1.5-4.5%, 1.5-5%, 2-2.5%, 2-3%, 2-3.5%, 2-4%, 2-4.5%, 2-5%, 2.5-3%, 2.5-3.5%, 2.5-4%, 2.5-4.5%, 2.5-5%, 3-3.5%, 3-4%, 3-4.5%, 3-5%, 3.5-4%, 3.5-4.5%, 3.5-5%, 4-4.5%, or 4.5-5% (w / w). In one embodiment, the percentage of baking soda in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0055] In one embodiment, one or more leavening agents include yeast. In one embodiment, the percentage of yeast in the batter mixture is about 0.5 to about 1%, about 1 to about 1.5%, about 1.5 to about 2%, about 2 to about 2.5%, about 2.5 to about 3%, about 3 to about 3.5%, about 3.5 to about 4%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w) by dry weight. In one embodiment, the percentage of yeast in the batter mixture is approximately 0.5-1%, 0.5-1.5%, 0.5-2%, 0.5-2.5%, 0.5-3%, 0.5-3.5%, 0.5-4%, 0.5-4.5%, 0.5-5%, 1-1.5%, 1-2%, 1-2.5%, 1-3%, 1-3.5%, 1-4%, 1-4.5%, 1-5%, 1.5-2%, 1.5-2.5%, 1.5-3%, 1.5- The percentages are approximately 3.5%, 1.5-4%, 1.5-4.5%, 1.5-5%, 2-2.5%, 2-3%, 2-3.5%, 2-4%, 2-4.5%, 2-5%, 2.5-3%, 2.5-3.5%, 2.5-4%, 2.5-4.5%, 2.5-5%, 3-3.5%, 3-4%, 3-4.5%, 3-5%, 3.5-4%, 3.5-4.5%, 3.5-5%, 4-4.5%, or 4.5-5% (w / w). In one embodiment, the percentage of yeast in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0056] In one embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises one or more flavoring agents. In one embodiment, the one or more flavoring agents are selected from the group consisting of salt, sucrose, dextrose, spices, and any combination thereof. In one embodiment, the total percentage of the one or more flavoring agents in the batter mixture is about 0.5 to about 10% (w / w) by dry weight. In one embodiment, the total percentage of one or more flavoring agents in the batter mixture is approximately 0.5–1%, 1–1.5%, 1.5–2%, 2–2.5%, 2.5–3%, 3–3.5%, 3.5–4%, 4–4.5%, 4.5–5%, 5–5.5%, 5.5–6%, 6–6.5%, 6.5–7%, 7–7.5%, 7.5–8%, 8–8.5%, 8.5–9%, 9–9.5%, or 9.5–10% (w / w) by dry weight. In one embodiment, the total percentage of one or more flavoring agents in the batter mixture is approximately 0.5 to 1%, 0.5 to 1.5%, 0.5 to 2%, 0.5 to 2.5%, 0.5 to 3%, 0.5 to 3.5%, 0.5 to 4%, 0.5 to 4.5%, 0.5 to 5%, 0.5 to 5.5%, and 0.5 to 5% of the dry weight. Approximately 6%, approximately 0.5-6.5%, approximately 0.5-7%, approximately 0.5-7.5%, approximately 0.5-8%, approximately 0.5-8.5%, approximately 0.5-9%, approximately 0.5-9.5%, approximately 0.5-10%, approximately 1-1.5%, approximately 1-2%, approximately 1-2.5%, approximately 1-3%, approximately 1-3.5%, approximately 1-4%, approximately 1-4.5%, approximately 1- 5%, approximately 1-5.5%, approximately 1-6%, approximately 1-6.5%, approximately 1-7%, approximately 1-7.5%, approximately 1-8%, approximately 1-8.5%, approximately 1-9%, approximately 1-9.5%, approximately 1-10%, approximately 1.5-2%, approximately 1.5-2.5%, approximately 1.5-3%, approximately 1.5-3.5%, approximately 1.5-4%, approximately 1.5-4.5%, approximately 1.5-5%, 1.5-5.5%, 1.5-6%, 1.5-6.5%, 1.5-7%, 1.5-7.5%, 1.5-8%, 1.5-8.5%, 1.5-9%, 1.5-9.5%, 1.5-10%, 2-2.5%, 2-3%, 2-3.5%, 2-4%, 2-4.5%, approximately 2-5%, approximately 2-5.5%, approximately 2-6%, approximately 2-6.5%, approximately 2-7%, approximately 2-7.5%, approximately 2-8%, approximately 2-8.5%, approximately 2-9%, approximately 2-9.5%, approximately 2-10%, approximately 2.5-3%, approximately 2.5-3.5%, approximately 2.5-4%, approximately 2. 5-4.5%, 2.5-5%, 2.5-5.5%, 2.5-6%, 2.5-6.5%, 2.5-7%, 2.5-7.5%, 2.5-8%, 2.5-8.5%, 2.5-9%, 2.5-9.5%, 2.5-10%, 3-3. 5%, approximately 3-4%, approximately 3-4.5%, approximately 3-5%, approximately 3-5.5%, approximately 3-6%, approximately 3-6.5%, approximately 3-7%, approximately 3-7.5%, approximately 3-8%, approximately 3-8.5%, approximately 3-9%, approximately 3-9.5%, approximately 3-10%, approximately 3.5-4%, approximately 3.5-4 0.5%, approximately 3.5-5%, approximately 3.5-5.5%, approximately 3.5-6%, approximately 3.5-6.5%, approximately 3.5-7%, approximately 3.5-7.5%, approximately 3.5-8%, approximately 3.5-8.5%, approximately 3.5-9%, approximately 3.5-9.5%, approximately 3.5-10%, approximately 4-4.5%, 4 ~5%, approximately 4-5.5%, approximately 4-6%, approximately 4-6.5%, approximately 4-7%, approximately 4-7.5%, approximately 4-8%, approximately 4-8.5%, approximately 4-9%, approximately 4-9.5%, approximately 4-10%, approximately 4.5-5%, approximately 4.5-5.5%, approximately 4.5-6%, approximately 4.5-6. 5%, approximately 4.5-7%, approximately 4.5-7.5%, approximately 4.5-8%, approximately 4.5-8.5%, approximately 4.5-9%, approximately 4.5-9.5%, approximately 4.5-10%, approximately 5-5.5%, approximately 5-6%, approximately 5-6.5%, approximately 5-7%, approximately 5-7.5%, approximately 5-8%, approximately 5- Approximately 8.5%, approximately 5-9%, approximately 5-9.5%, approximately 5-10%, approximately 5.5-6%, approximately 5.5-6.5%, approximately 5.5-7%, approximately 5.5-7.5%, approximately 5.5-8%, approximately 5.5-8.5%, approximately 5.5-9%, approximately 5.5-9.5%, approximately 5.5-10%, approximately 6- 6.5%, approximately 6-7%, approximately 6-7.5%, approximately 6-8%, approximately 6-8.5%, approximately 6-9%, approximately 6-9.5%, approximately 6-10%, approximately 6.5-7%, approximately 6.5-7.5%, approximately 6.5-8%, approximately 6.5-8.5%, approximately 6.5-9%, approximately 6.5-9.5%, approximately 6.The percentages are approximately 5-10%, 7-7.5%, 7-8%, 7-8.5%, 7-9%, 7-9.5%, 7-10%, 7.5-8%, 7.5-8.5%, 7.5-9%, 7.5-9.5%, 7.5-10%, 8-8.5%, 8-9%, 8-9.5%, 8-10%, 8.5-9%, 8-9.5%, 8-10%, 8.5-9%, 8.5-9.5%, 8.5-10%, 9-9.5%, 9-10%, or 9.5-10% (w / w). In one embodiment, the total percentage of one or more flavoring agents in the batter mixture is approximately 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, or 10% (w / w) of the dry weight.

[0057] In one embodiment, one or more flavoring agents include salt. In one embodiment, the percentage of salt in the batter mixture is about 0.5 to about 1%, about 1 to about 1.5%, about 1.5 to about 2%, about 2 to about 2.5%, about 2.5 to about 3%, about 3 to about 3.5%, about 3.5 to about 4%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w) by dry weight. In one embodiment, the percentage of salt in the batter mixture is approximately 0.5-1%, 0.5-1.5%, 0.5-2%, 0.5-2.5%, 0.5-3%, 0.5-3.5%, 0.5-4%, 0.5-4.5%, 0.5-5%, 1-1.5%, 1-2%, 1-2.5%, 1-3%, 1-3.5%, 1-4%, 1-4.5%, 1-5%, 1.5-2%, 1.5-2.5%, 1.5-3%, 1.5- The percentages are approximately 3.5%, 1.5-4%, 1.5-4.5%, 1.5-5%, 2-2.5%, 2-3%, 2-3.5%, 2-4%, 2-4.5%, 2-5%, 2.5-3%, 2.5-3.5%, 2.5-4%, 2.5-4.5%, 2.5-5%, 3-3.5%, 3-4%, 3-4.5%, 3-5%, 3.5-4%, 3.5-4.5%, 3.5-5%, 4-4.5%, or 4.5-5% (w / w). In one embodiment, the percentage of salt in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0058] In one embodiment, one or more flavoring agents include sucrose. In one embodiment, the percentage of sucrose in the batter mixture is about 0.5 to about 1%, about 1 to about 1.5%, about 1.5 to about 2%, about 2 to about 2.5%, about 2.5 to about 3%, about 3 to about 3.5%, about 3.5 to about 4%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w) by dry weight. In one embodiment, the percentage of sucrose in the batter mixture is approximately 0.5-1%, 0.5-1.5%, 0.5-2%, 0.5-2.5%, 0.5-3%, 0.5-3.5%, 0.5-4%, 0.5-4.5%, 0.5-5%, 1-1.5%, 1-2%, 1-2.5%, 1-3%, 1-3.5%, 1-4%, 1-4.5%, 1-5%, 1.5-2%, 1.5-2.5%, 1.5-3%, and 1.5% of the dry weight. The percentages are approximately 3.5%, 1.5-4%, 1.5-4.5%, 1.5-5%, 2-2.5%, 2-3%, 2-3.5%, 2-4%, 2-4.5%, 2-5%, 2.5-3%, 2.5-3.5%, 2.5-4%, 2.5-4.5%, 2.5-5%, 3-3.5%, 3-4%, 3-4.5%, 3-5%, 3.5-4%, 3.5-4.5%, 3.5-5%, 4-4.5%, or 4.5-5% (w / w). In one embodiment, the percentage of sucrose in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0059] In one embodiment, one or more flavoring agents include dextrose. In one embodiment, the percentage of dextrose in the batter mixture is about 0.5 to about 1%, about 1 to about 1.5%, about 1.5 to about 2%, about 2 to about 2.5%, about 2.5 to about 3%, about 3 to about 3.5%, about 3.5 to about 4%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w) by dry weight. In one embodiment, the percentage of dextrose in the batter mixture is approximately 0.5-1%, 0.5-1.5%, 0.5-2%, 0.5-2.5%, 0.5-3%, 0.5-3.5%, 0.5-4%, 0.5-4.5%, 0.5-5%, 1-1.5%, 1-2%, 1-2.5%, 1-3%, 1-3.5%, 1-4%, 1-4.5%, 1-5%, 1.5-2%, 1.5-2.5%, 1.5-3%, and 1. The percentages are approximately 5-3.5%, 1.5-4%, 1.5-4.5%, 1.5-5%, 2-2.5%, 2-3%, 2-3.5%, 2-4%, 2-4.5%, 2-5%, 2.5-3%, 2.5-3.5%, 2.5-4%, 2.5-4.5%, 2.5-5%, 3-3.5%, 3-4%, 3-4.5%, 3-5%, 3.5-4%, 3.5-4.5%, 3.5-5%, 4-4.5%, or 4.5-5% (w / w). In one embodiment, the percentage of dextrose in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0060] In one embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises one or more buffers. In one embodiment, the one or more buffers comprises sodium acid pyrophosphate. In one embodiment, the total percentage of the one or more buffers in the batter mixture is about 0.5 to about 5% (w / w) by dry weight. In one embodiment, the total percentage of the one or more buffers in the batter mixture is about 0.5 to about 1%, about 1 to about 1.5%, about 1.5 to about 2%, about 2 to about 2.5%, about 2.5 to about 3%, about 3 to about 3.5%, about 3.5 to about 4%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w) by dry weight. In one embodiment, the total percentage of one or more leavening agents in the batter mixture is approximately 0.5 to 1%, 0.5 to 1.5%, 0.5 to 2%, 0.5 to 2.5%, 0.5 to 3%, 0.5 to 3.5%, 0.5 to 4%, 0.5 to 4.5%, 0.5 to 5%, 1 to 1.5%, 1 to 2%, 1 to 2.5%, 1 to 3%, 1 to 3.5%, 1 to 4%, 1 to 4.5%, 1 to 5%, 1.5 to 2%, 1.5 to 2.5%, 1.5 to 3%, and 1 The percentages are approximately 0.5-3.5%, approximately 1.5-4%, approximately 1.5-4.5%, approximately 1.5-5%, approximately 2-2.5%, approximately 2-3%, approximately 2-3.5%, approximately 2-4%, approximately 2-4.5%, approximately 2-5%, approximately 2.5-3%, approximately 2.5-3.5%, approximately 2.5-4%, approximately 2.5-4.5%, approximately 2.5-5%, approximately 3-3.5%, approximately 3-4%, approximately 3-4.5%, approximately 3-5%, approximately 3.5-4%, approximately 3.5-4.5%, approximately 3.5-5%, approximately 4-4.5%, or approximately 4.5-5% (w / w). In one embodiment, the total percentage of one or more buffering agents in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0061] In one embodiment, one or more buffering agents include sodium acid pyrophosphate. In one embodiment, the percentage of sodium acid pyrophosphate in the batter mixture is about 0.5 to about 1%, about 1 to about 1.5%, about 1.5 to about 2%, about 2 to about 2.5%, about 2.5 to about 3%, about 3 to about 3.5%, about 3.5 to about 4%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w) by dry weight. In one embodiment, the percentage of sodium acid pyrophosphate in the batter mixture is approximately 0.5-1%, 0.5-1.5%, 0.5-2%, 0.5-2.5%, 0.5-3%, 0.5-3.5%, 0.5-4%, 0.5-4.5%, 0.5-5%, 1-1.5%, 1-2%, 1-2.5%, 1-3%, 1-3.5%, 1-4%, 1-4.5%, 1-5%, 1.5-2%, 1.5-2.5%, 1.5-3%, and approximately The percentages are approximately 1.5-3.5%, 1.5-4%, 1.5-4.5%, 1.5-5%, 2-2.5%, 2-3%, 2-3.5%, 2-4%, 2-4.5%, 2-5%, 2.5-3%, 2.5-3.5%, 2.5-4%, 2.5-4.5%, 2.5-5%, 3-3.5%, 3-4%, 3-4.5%, 3-5%, 3.5-4%, 3.5-4.5%, 3.5-5%, 4-4.5%, or 4.5-5% (w / w). In one embodiment, the percentage of sodium acid pyrophosphate in the batter mixture is about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% (w / w) by dry weight.

[0062] In one embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises oil.

[0063] In another embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises beer.

[0064] In one embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises egg white, egg yolk, or both.

[0065] In another embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises milk or dry milk powder.

[0066] In one embodiment, the batter mixture used in the methods and compositions disclosed herein is prepared by adding cold water to the batter mixture. In one embodiment, the cold water is at a temperature of 0 to 10°C before being added to the batter mixture. In one embodiment, the cold water is at a temperature of about 0°C, about 0.5°C, about 1°C, about 1.5°C, about 2°C, about 2.5°C, about 3°C, about 3.5°C, about 4°C, about 4.5°C, about 5°C, about 5.5°C, about 6°C, about 6.5°C, about 7°C, about 7.5°C, about 8°C, about 8.5°C, about 9°C, about 9.5°C, or about 10°C before being added to the batter mixture. In one embodiment, the cold water is at a temperature of about 7°C before being added to the batter mixture. In one embodiment, the cold water is cooled to approximately 0-0.5°C, 0.5-1°C, 1-1.5°C, 1.5-2°C, 2-2.5°C, 2.5-3°C, 3-3.5°C, 3.5-4°C, 4-4.5°C, 4.5-5°C, 5-5.5°C, 5.5-6°C, 6.5-7°C, 7-7.5°C, 7.5-8°C, 8-8.5°C, 8.5-9°C, 9-9.5°C, 9.5-10°C, 0-1°C, 1-2°C, and 2-3°C before being added to the batter mixture. The temperatures are approximately 3-4°C, 4-5°C, 5-6°C, 6-7°C, 7-8°C, 8-9°C, 9-10°C, 0.5-1.5°C, 1.5-2.5°C, 2.5-3.5°C, 3.5-4.5°C, 4.5-5.5°C, 5.5-6.5°C, 6.5-7.5°C, 7.5-8.5°C, 8.5-9.5°C, 1-3°C, 2-4°C, 3-5°C, 4-6°C, 5-7°C, 6-8°C, 7-9°C, or 8-10°C.

[0067] In one embodiment, the percentage of water used in the batter mixture described herein is about 40 to about 80% (w / w) of the liquid batter mixture. In one embodiment, the percentage of water is about 40 to 45%, about 45 to 50%, about 50 to 55%, about 55 to 60%, about 60 to 65%, about 65 to 70%, about 70 to 75%, or about 75 to 80% (w / w) of the liquid batter mixture. In another embodiment, the percentage of water is about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, or about 80% (w / w) of the liquid batter mixture.

[0068] In one embodiment, pregelatinized pea starch is mixed into a batter mixture at a temperature of approximately 10 to approximately 25°C. In another embodiment, pregelatinized pea starch is mixed into a batter mixture at a temperature of approximately 10 to approximately 15°C, approximately 15 to approximately 20°C, or approximately 20 to approximately 25°C. In one embodiment, pregelatinized pea starch is mixed into a batter mixture at a temperature of approximately 10°C, 10.5°C, 11°C, 11.5°C, 12°C, 12.5°C, 13°C, 13.5°C, 14°C, 14.5°C, 15°C, 15.5°C, 16°C, 16.5°C, 17°C, 17.5°C, 18°C, 18.5°C, 19°C, 19.5°C, 20°C, 20.5°C, 21°C, 21.5°C, 22°C, 22.5°C, 23°C, 23.5°C, 24°C, 24.5°C, or 25°C. In one embodiment, pregelatinized pea starch is heated at approximately 10-11°C, 11-12°C, 12-13°C, 13-14°C, 14-15°C, 15-16°C, 16-17°C, 17-18°C, 18-19°C, 19-20°C, 20-21°C, 21-22°C, 22-23°C, 23-24°C, and approximately The batter mixture is mixed at a temperature of approximately 24-25°C, approximately 10-12°C, approximately 11-13°C, approximately 12-14°C, approximately 13-15°C, approximately 14-16°C, approximately 15-17°C, approximately 16-18°C, approximately 17-19°C, approximately 18-20°C, approximately 19-21°C, approximately 20-22°C, approximately 21-23°C, approximately 22-24°C, or approximately 23-25°C. In one embodiment, pregelatinized pea starch is mixed into the batter mixture at a temperature of 18.5°C.

[0069] In one embodiment, the ratio of liquid component to dry component in the liquid batter mixture used in the methods and compositions described herein is about 3:2 (w / w). In one embodiment, the ratio of liquid component to dry component in the liquid batter mixture described herein is about 3:1 to about 1:1 (w / w). In one embodiment, the ratio of liquid component to dry component in the liquid batter mixture used in the methods and compositions described herein is about 3:1, about 3:2, about 2:1, about 1:1, about 4:3, about 5:4, about 5:3, about 5:2, about 6:5, about 7:6, about 7:5, about 7:4, about 7:3, about 8:7, about 8:5, about 8:3, about 9:8, about 9:7, about 9:5, or about 9:4.

[0070] In one embodiment, the ratio of water to dry component in the aqueous batter mixture used in the methods and compositions described herein is about 3:2 (w / w). In one embodiment, the ratio of water to dry component in the aqueous batter mixture described herein is about 3:1 to about 1:1 (w / w). In one embodiment, the ratio of water to dry component in the aqueous batter mixture used in the methods and compositions described herein is about 3:1, about 3:2, about 2:1, about 1:1, about 4:3, about 5:4, about 5:3, about 5:2, about 6:5, about 7:6, about 7:5, about 7:4, about 7:3, about 8:7, about 8:5, about 8:3, about 9:8, about 9:7, about 9:5, or about 9:4.

[0071] In one embodiment, pregelatinized pea starch is mixed with the batter mixture used in the methods and compositions described herein by an electric mixer. In another embodiment, pregelatinized pea starch is mixed with the batter mixture used in the methods and compositions described herein by a manual mixer. Many electric mixers are commercially available. For example, in one embodiment, pregelatinized pea starch is mixed with the batter mixture by a Hobart N50 mixer at speed 1 (50 rpm) for 10 minutes.

[0072] In one embodiment, pregelatinized pea starch is mixed into the batter mixture used in the method and composition described herein at a speed of about 30 to about 70 rpm. In one embodiment, pregelatinized pea starch is mixed into the batter mixture at a speed of about 30 rpm, 31 rpm, 32 rpm, 33 rpm, 34 rpm, 35 rpm, 36 rpm, 37 rpm, 38 rpm, 39 rpm, 40 rpm, 41 rpm, 42 rpm, 43 rpm, 44 rpm, 45 rpm, 46 rpm, 47 rpm, 48 rpm, 49 rpm, 50 rpm, 51 rpm, 52 rpm, 53 rpm, 54 rpm, 55 rpm, 56 rpm, 57 rpm, 58 rpm, 59 rpm, 60 rpm, 61 rpm, 62 rpm, 63 rpm, 64 rpm, 65 rpm, 66 rpm, 67 rpm, 68 rpm, 69 rpm, or 70 rpm.

[0073] In another embodiment, pregelatinized pea starch is mixed into the batter mixture used in the method and composition described herein at a speed of about 20 to about 100 rpm. In one embodiment, pregelatinized pea starch is mixed into the batter mixture at a speed of about 20 rpm, about 25 rpm, about 30 rpm, about 35 rpm, about 40 rpm, about 45 rpm, about 50 rpm, about 55 rpm, about 60 rpm, about 65 rpm, about 70 rpm, about 75 rpm, about 80 rpm, about 85 rpm, about 90 rpm, about 95 rpm, or about 100 rpm. In one embodiment, pregelatinized pea starch is distributed at approximately 20-25 rpm, 25-30 rpm, 30-35 rpm, 35-40 rpm, 40-45 rpm, 45-50 rpm, 50-55 rpm, 55-60 rpm, 60-65 rpm, 65-70 rpm, 70-75 rpm, 75-80 rpm, 80-85 rpm, 85-90 rpm, 90-95 rpm, 95-100 rpm, 20-30 rpm, 25-35 rpm, 30-40 rpm, 35-45 rpm, 40-50 rpm, and 45-55 rpm. Mix into the batter mixture at a speed of approximately 50-60 rpm, 55-65 rpm, 60-70 rpm, 65-75 rpm, 70-80 rpm, 75-85 rpm, 80-90 rpm, 85-95 rpm, 90-100 rpm, 20-40 rpm, 25-45 rpm, 30-50 rpm, 35-55 rpm, 40-60 rpm, 45-65 rpm, 50-70 rpm, 55-75 rpm, 60-80 rpm, 65-85 rpm, 70-90 rpm, 75-95 rpm, or 80-100 rpm.

[0074] In one embodiment, pregelatinized pea starch is mixed with a batter mixture used in the method and composition according to this specification for about 1 to about 30 minutes. In one embodiment, pregelatinized pea starch is mixed with a batter mixture for about 1 minute, about 2 minutes, about 3 minutes, about 4 minutes, about 5 minutes, about 6 minutes, about 7 minutes, about 8 minutes, about 9 minutes, about 10 minutes, about 11 minutes, about 12 minutes, about 13 minutes, about 14 minutes, about 15 minutes, about 16 minutes, about 17 minutes, about 18 minutes, about 19 minutes, about 20 minutes, about 21 minutes, about 22 minutes, about 23 minutes, about 24 minutes, about 25 minutes, about 26 minutes, about 27 minutes, about 29 minutes, or about 30 minutes. In one embodiment, pregelatinized pea starch is prepared for approximately 1-2 minutes, approximately 2-3 minutes, approximately 3-4 minutes, approximately 4-5 minutes, approximately 5-6 minutes, approximately 6-7 minutes, approximately 7-8 minutes, approximately 8-9 minutes, approximately 9-10 minutes, approximately 10-11 minutes, approximately 11-12 minutes, approximately 12-13 minutes, approximately 13-14 minutes, approximately 14-15 minutes, and approximately 15-16 minutes. Approximately 16-17 minutes, approximately 17-18 minutes, approximately 18-19 minutes, approximately 19-20 minutes, approximately 20-21 minutes, approximately 21-22 minutes, approximately 22-23 minutes, approximately 23-24 minutes, approximately 24-25 minutes, approximately 25-26 minutes, approximately 26-27 minutes, approximately 27-28 minutes, approximately 28-29 minutes, approximately 29-30 minutes, approximately 1-3 minutes, approximately 2-4 minutes, approximately 3- 5 minutes, approximately 4-6 minutes, approximately 5-7 minutes, approximately 6-8 minutes, approximately 7-9 minutes, approximately 8-10 minutes, approximately 9-11 minutes, approximately 10-12 minutes, approximately 11-13 minutes, approximately 12-14 minutes, approximately 13-15 minutes, approximately 14-16 minutes, approximately 15-17 minutes, approximately 16-18 minutes, approximately 17-19 minutes, approximately 18-20 minutes, approximately 19-21 minutes, approximately 20-22 minutes, approximately Mix into the batter mixture for 21-23 minutes, approximately 22-24 minutes, approximately 23-25 ​​minutes, approximately 24-26 minutes, approximately 25-27 minutes, approximately 26-28 minutes, approximately 27-29 minutes, approximately 28-30 minutes, approximately 1-5 minutes, approximately 5-10 minutes, approximately 10-15 minutes, approximately 15-20 minutes, approximately 20-25 minutes, or approximately 25-30 minutes.

[0075] In one embodiment, the presence of pregelatinized pea starch in the batter mixture used in the methods and compositions described herein imparts viscosity to the batter mixture. In one embodiment, the viscosity of a liquid batter mixture containing pregelatinized pea starch is higher than that of a control liquid batter mixture without pregelatinized pea starch. The viscosity of the batter mixture can be measured using a viscometer. Many viscometers are commercially available. In one embodiment, the viscosity of the liquid batter mixture is measured at 30 rpm and 18.5°C using a Brookfield DV11+PRO viscometer fitted with a spindle S27.

[0076] In one embodiment, the viscosity of the liquid batter mixture is measured at a temperature of approximately 10 to approximately 25°C. In another embodiment, the viscosity of the liquid batter mixture is measured at a temperature of approximately 10°C, approximately 10.5°C, approximately 11°C, approximately 11.5°C, approximately 12°C, approximately 12.5°C, approximately 13°C, approximately 13.5°C, approximately 14°C, approximately 14.5°C, approximately 15°C, approximately 15.5°C, approximately 16°C, approximately 16.5°C, approximately 17°C, approximately 17.5°C, approximately 18°C, approximately 18.5°C, approximately 19°C, approximately 19.5°C, approximately 20°C, approximately 20.5°C, approximately 21°C, approximately 21.5°C, approximately 22°C, approximately 22.5°C, approximately 23°C, approximately 23.5°C, approximately 24°C, approximately 24.5°C, or approximately 25°C. In one embodiment, the viscosity of the liquid batter mixture is set to approximately 10-11°C, approximately 11-12°C, approximately 12-13°C, approximately 13-14°C, approximately 14-15°C, approximately 15-16°C, approximately 16-17°C, approximately 17-18°C, approximately 18-19°C, approximately 19-20°C, approximately 20-21°C, approximately 21-22°C, approximately 22-23°C, approximately 23-24°C, Measurements are taken at temperatures of approximately 24-25°C, 10-12°C, 11-13°C, 12-14°C, 13-15°C, 14-16°C, 15-17°C, 16-18°C, 17-19°C, 18-20°C, 19-21°C, 20-22°C, 21-23°C, 22-24°C, or 23-25°C. In one embodiment, the viscosity of the liquid batter mixture is measured at a temperature of 18.5°C.

[0077] In one embodiment, the viscosity of a liquid batter mixture containing pregelatinized pea starch is at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, or at least 50% higher than the viscosity of a control liquid batter mixture that does not contain pregelatinized pea starch. In one embodiment, the control liquid batter mixture contains one or more hydrocolloids. In another embodiment, the control liquid batter mixture does not contain any hydrocolloids. In one embodiment, the control liquid batter mixture contains xanthan gum. In one embodiment, the control liquid batter mixture contains 0.1% (w / w) xanthan gum by dry weight of the batter mixture. In one embodiment, the control liquid batter mixture contains 0.05-0.5% (w / w) xanthan gum by dry weight of the batter mixture.

[0078] In one embodiment, the viscosity of a liquid batter mixture containing pregelatinized pea starch is measured at 18.5°C to be greater than 2000 cps, greater than 2100 cps, greater than 2200 cps, greater than 2300 cps, greater than 2400 cps, greater than 2500 cps, greater than 2600 cps, greater than 2700 cps, greater than 2800 cps, greater than 2900 cps, greater than 3000 cps, greater than 3100 cps, greater than 3200 cps, greater than 3300 cps, greater than 3400 cps, greater than 3500 cps, greater than 3600 cps, greater than 3700 cps, greater than 3800 cps, greater than 3900 cps, greater than 4000 cps, greater than 4100 cps, greater than 4200 cps, greater than 4300 cps, greater than 4400 cps, or greater than 4500 cps. In one embodiment, the viscosity of a liquid batter mixture containing pregelatinized pea starch is 2000-2500 cps, 2000-3000 cps, 2000-3500 cps, 2000-4000 cps, 2000-4500 cps, 2000-5000 cps, 2500-3000 cps, 2500-3500 cps, 2500-4000 cps, 25 The ranges are 00-4500 cps, 2500-5000 cps, 3000-3500 cps, 3000-4000 cps, 3000-4500 cps, 3000-5000 cps, 3500-4000 cps, 3500-4500 cps, 3500-5000 cps, 4000-4500 cps, 4000-5000 cps, or 4500-5000 cps.

[0079] In one embodiment, the viscosity of a liquid batter mixture containing pregelatinized pea starch is higher than the viscosity of a liquid batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch. In one embodiment, the viscosity of a liquid batter mixture containing pregelatinized pea starch is higher than the viscosity of a liquid batter mixture containing the same percentage of pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch. In one embodiment, the viscosity of a liquid batter mixture containing pregelatinized pea starch is at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, or at least 50% higher than the viscosity of a batter mixture containing the same percentage of pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch.

[0080] In one embodiment, a liquid batter mixture containing pregelatinized pea starch has fewer lumps compared to a liquid batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch. In another embodiment, a liquid batter mixture containing pregelatinized pea starch has fewer lumps compared to a control liquid batter mixture that does not contain pregelatinized pea starch.

[0081] In one embodiment, the number of chunks with a diameter greater than 1 millimeter (mm), greater than 2 mm, greater than 3 mm, greater than 4 mm, greater than 5 mm, greater than 6 mm, greater than 7 mm, greater than 8 mm, greater than 9 mm, or greater than 10 mm is counted. In another embodiment, the number of chunks with a diameter greater than 3 mm is counted. In one embodiment, the diameter is about 1 mm to about 2 mm, about 1 mm to about 3 mm, about 1 mm to about 4 mm, about 1 mm to about 5 mm, about 1 mm to about 6 mm, about 1 mm to about 7 mm, about 1 mm to about 8 mm, about 1 mm to about 9 mm, about 1 mm to about 10 mm, about 2 mm to about 3 mm, about 2 mm to about 4 mm. , about 2mm to about 5mm, about 2mm to about 6mm, about 2mm to about 7mm, about 2mm to about 8mm, about 2mm to about 9mm, about 2mm to about 10mm, about 3mm to about 4mm, about 3mm to about 5mm, about 3mm to about 6mm, about 3mm to about 7mm, about 3mm to about 8mm, about 3mm to about 9m Count the number of chunks that are approximately 3mm to 10mm, 4mm to 5mm, 4mm to 6mm, 4mm to 7mm, 4mm to 8mm, 4mm to 9mm, 4mm to 10mm, 5mm to 6mm, 5mm to 7mm, 5mm to 8mm, 5mm to 9mm, 5mm to 10mm, 6mm to 7mm, 6mm to 8mm, 6mm to 9mm, 6mm to 10mm, 7mm to 8mm, 7mm to 9mm, 7mm to 10mm, 8mm to 9mm, 8mm to 10mm, or 9mm to 10mm.

[0082] In one embodiment, a liquid batter mixture containing pregelatinized pea starch has at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95% of lumps compared to a liquid batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch. In another embodiment, a liquid batter mixture containing pregelatinized pea starch has at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95% of lumps compared to a control liquid batter mixture that does not contain pregelatinized pea starch.

[0083] In one embodiment, the number of lumps in the liquid batter mixture is counted when the liquid batter mixture is at a temperature of about 10 to about 25°C. In one embodiment, the number of lumps in the liquid batter mixture is counted when the liquid batter mixture is at a temperature of about 10°C, about 10.5°C, about 11°C, about 11.5°C, about 12°C, about 12.5°C, about 13°C, about 13.5°C, about 14°C, about 14.5°C, about 15°C, about 15.5°C, about 16°C, about 16.5°C, about 17°C, about 17.5°C, about 18°C, about 18.5°C, about 19°C, about 19.5°C, about 20°C, about 20.5°C, about 21°C, about 21.5°C, about 22°C, about 22.5°C, about 23°C, about 23.5°C, about 24°C, about 24.5°C, or about 25°C. In one embodiment, the liquid batter mixture is at approximately 10-11°C, approximately 11-12°C, approximately 12-13°C, approximately 13-14°C, approximately 14-15°C, approximately 15-16°C, approximately 16-17°C, approximately 17-18°C, approximately 18-19°C, approximately 19-20°C, approximately 20-21°C, approximately 21-22°C, approximately 22-23°C, approximately 23-24°C, approximately 24-25°C, and approximately 1 The number of lumps in the liquid batter mixture is counted when the mixture is at a temperature of 0 to approximately 12°C, approximately 11 to approximately 13°C, approximately 12 to approximately 14°C, approximately 13 to approximately 15°C, approximately 14 to approximately 16°C, approximately 15 to approximately 17°C, approximately 16 to approximately 18°C, approximately 17 to approximately 19°C, approximately 18 to approximately 20°C, approximately 19 to approximately 21°C, approximately 20 to approximately 22°C, approximately 21 to approximately 23°C, approximately 22 to approximately 24°C, or approximately 23 to approximately 25°C. In one embodiment, the number of lumps in the liquid batter mixture is counted when the liquid batter mixture is at a temperature of 18.5°C.

[0084] In one embodiment, the liquid batter mixture used in the methods and compositions disclosed herein is homogeneous. As used herein, “homogeneous” means that there is no visible separation of layers after a liquid batter mixture has been prepared and allowed to stand for observation of sedimentation for at least 30 minutes. In one embodiment, there is no visible separation of layers after a liquid batter mixture has been prepared and allowed to stand for observation of sedimentation for at least 30 minutes, at least 60 minutes, at least 90 minutes, at least 120 minutes, at least 150 minutes, at least 180 minutes, at least 210 minutes, at least 240 minutes, at least 270 minutes, at least 300 minutes, at least 330 minutes, at least 360 minutes, at least 390 minutes, at least 420 minutes, at least 450 minutes, at least 480 minutes, at least 510 minutes, at least 540 minutes, at least 570 minutes, or at least 600 minutes.

[0085] In one embodiment, the liquid batter mixture is left to stand at a temperature of approximately 10 to approximately 25°C and sedimentation is observed. In another embodiment, the liquid batter mixture is left to stand at a temperature of approximately 10°C, approximately 10.5°C, approximately 11°C, approximately 11.5°C, approximately 12°C, approximately 12.5°C, approximately 13°C, approximately 13.5°C, approximately 14°C, approximately 14.5°C, approximately 15°C, approximately 15.5°C, approximately 16°C, approximately 16.5°C, approximately 17°C, approximately 17.5°C, approximately 18°C, approximately 18.5°C, approximately 19°C, approximately 19.5°C, approximately 20°C, approximately 20.5°C, approximately 21°C, approximately 21.5°C, approximately 22°C, approximately 22.5°C, approximately 23°C, approximately 23.5°C, approximately 24°C, approximately 24.5°C, or approximately 25°C. In one embodiment, the liquid batter mixture is heated to approximately 10-11°C, approximately 11-12°C, approximately 12-13°C, approximately 13-14°C, approximately 14-15°C, approximately 15-16°C, approximately 16-17°C, approximately 17-18°C, approximately 18-19°C, approximately 19-20°C, approximately 20-21°C, approximately 21-22°C, approximately 22-23°C, approximately 23-24°C, and approximately The mixture is left to stand at temperatures of approximately 24-25°C, approximately 10-12°C, approximately 11-13°C, approximately 12-14°C, approximately 13-15°C, approximately 14-16°C, approximately 15-17°C, approximately 16-18°C, approximately 17-19°C, approximately 18-20°C, approximately 19-21°C, approximately 20-22°C, approximately 21-23°C, approximately 22-24°C, or approximately 23-25°C. In one embodiment, the liquid batter mixture is left to stand at a temperature of 18.5°C.

[0086] In one embodiment, a batter mixture used in the methods and compositions disclosed herein can be used to coat a variety of foods for frying. Non-exclusive examples of foods include meat and meat products, poultry and poultry products, fish and fish products, seafood and seafood products, vegetables and vegetable products, fruits and fruit products, grains and grain products, and dairy products and dairy products. In one embodiment, the food is chicken nuggets.

[0087] In one embodiment, a batter mixture containing pregelatinized pea starch has a higher "batter adhesion percentage" compared to a control batter mixture that does not contain pregelatinized pea starch. The "batter adhesion percentage" can be calculated by the following formula:

number

[0088] In one embodiment, the "batter adhesion percentage" may be calculated by coating the chicken nuggets.

[0089] In one embodiment, the “batter adhesion percentage” of a batter mixture containing pregelatinized pea starch is at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, or at least 50% higher than the “batter adhesion percentage” of a control batter mixture not containing pregelatinized pea starch.

[0090] In one embodiment, when used to coat foods for frying, a batter mixture containing pregelatinized pea starch improves the crispness of the fried food compared to a control batter mixture that does not contain pregelatinized pea starch. One non-exclusive example of measuring the texture and crispness of fried foods is measuring the maximum shear force of the fried food. For example, the texture of fried food can be tested with a Kramer Shear Cell.

[0091] In one embodiment, when used to coat foods for frying, a batter mixture containing pregelatinized pea starch exhibits improved coloration of the fried foods compared to a control batter mixture without pregelatinized pea starch. The color of the fried foods can be quantified by a colorimeter. In one embodiment, the quantified color value of fried food coated in a batter mixture containing pregelatinized pea starch is at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, or at least 50% higher than the value of fried food coated in a control batter mixture that does not contain pregelatinized pea starch.

[0092] This disclosure provides a method for deep-frying food coated in a batter mixture described herein, comprising frying the food in frying oil, wherein the frying oil is at a temperature of about 300 to about 400°F and the length of the frying time is about 1 to about 10 minutes. In one embodiment, the frying oil is at a temperature of about 355 to about 375°F and the length of the frying time is about 1 to about 10 minutes.

[0093] In one embodiment, the frying oil used in the method described herein is 335-336°F, 336-337°F, 337-338°F, 338-339°F, 339-340°F, 340-341°F, 341-342°F, 342-343°F, 343-344°F, 344-345°F, 345-346°F, 346-347°F, 347-348°F, 348-349°F, 349-350°F, 350-351°F, 351-352°F, 352-353°F, 353-3 It has temperatures of 54°F, 354~355°F, 355~356°F, 356~357°F, 357~358°F, 358~359°F, 359~360°F, 360~361°F, 36~362°F, 362~363°F, 364~365°F, 365~366°F, 366~367°F, 367~368°F, 36~369°F, 369~370°F, 370~371°F, 371~372°F, 372~373°F, 373~374°F, or 374~375°F. In one aspect, the frying oil is used at approximately 335°F, 336°F, 337°F, 338°F, 339°F, 340°F, 341°F, 342°F, 343°F, 344°F, 345°F, 346°F, 347°F, 348°F, 349°F, 350°F, 351°F, 352°F, 353°F, 354°F, and 3 It has a temperature of 55°F, approximately 356°F, approximately 357°F, approximately 358°F, approximately 359°F, approximately 360°F, approximately 361°F, approximately 362°F, approximately 363°F, approximately 364°F, approximately 365°F, approximately 366°F, approximately 367°F, approximately 368°F, approximately 369°F, approximately 370°F, approximately 371°F, approximately 372°F, approximately 373°F, approximately 374°F, or approximately 375°F.

[0094] In one embodiment, the frying oil used in the method described herein is approximately 300 to 305°F, approximately 305 to 310°F, approximately 310 to 315°F, approximately 315 to 320°F, approximately 320 to 325°F, approximately 325 to 330°F, approximately 330 to 335°F, approximately 335 to 340°F, approximately 340 to 345°F, approximately 345 to 350°F, approximately 350 to 355°F, and approximately 355 to 360°F. , about 360 to about 365°F, about 365 to about 370°F, about 370 to about 375°F, about 375 to about 380°F, about 380 to about 385°F, about 385 to about 390°F, about 390 to about 395°F, about 395 to about 400°F, about 300 to about 310°F, about 305 to about 315°F, about 320 to about 330°F, about 325 to about 335°F, about 330 to about 340°F, about 335 to about 345°F, about 34 0 to about 350°F, about 345 to about 355°F, about 350 to about 360°F, about 355 to about 365°F, about 360 to about 370°F, about 365 to about 370°F, about 370 to about 380°F, about 375 ~about 385°F, about 380 to about 390°F, about 385 to about 395°F, about 390 to about 400°F, about 300 to about 320°F, about 305 to about 325°F, about 310 to about 330°F, about 315 to about It has a temperature of 335°F, approximately 320-340°F, approximately 325-345°F, approximately 330-350°F, approximately 335-355°F, approximately 340-360°F, approximately 345-365°F, approximately 350-370°F, approximately 355-375°F, approximately 360-380°F, approximately 365-385°F, approximately 370-390°F, approximately 375-395°F, or approximately 380-400°F.

[0095] In one embodiment, the frying time used in the method described herein is about 1 to about 2 minutes, about 2 to about 3 minutes, about 3 to about 4 minutes, about 4 to about 5 minutes, about 5 to about 6 minutes, about 6 to about 7 minutes, about 7 to about 8 minutes, about 8 to about 9 minutes, or about 9 to about 10 minutes. In one embodiment, the frying time used in the method described herein is about 1 minute, about 2 minutes, about 3 minutes, about 4 minutes, about 5 minutes, about 6 minutes, about 7 minutes, about 8 minutes, about 9 minutes, or about 10 minutes.

[0096] Non-limiting examples of frying oils used in the methods described herein include vegetable oils, avocado oil, almond oil, corn oil, canola oil, grapeseed oil, peanut oil, soybean oil, sesame oil, sunflower oil, safflower oil, cottonseed oil, olive oil, coconut oil, and any combination thereof.

[0097] As stated above, this disclosure can be embodied in a variety of ways, including but not limited to the following:

[0098] Embodiment 1. A method for producing a hydrocolloid-free batter mixture, comprising: a) providing fine-grained pregelatinized pea starch; and b) mixing the pregelatinized pea starch into a batter mixture, wherein the percentage of the pregelatinized pea starch in the batter mixture is 1-10% (w / w) of the dry weight, and the batter mixture is hydrocolloid-free.

[0099] Embodiment 2. A method for producing a hydrocolloid-free wheat flour-based batter mix with pregelatinized pea starch, comprising: a) providing fine-grained pregelatinized pea starch characterized by particle size having an "n" value and "d" value according to German standard DIN 66145, with an "n" value of 1.2 to 1.8 and a "d" value of 100 to 120 μm; and b) producing a batter mix by mixing the pregelatinized pea starch with wheat flour, wherein the pregelatinized pea starch accounts for 1% to 7% (w / w) of the dry weight in the batter mix. A method comprising: a) preparing a batter mix in which a combination of pre-gelatinized pea starch and wheat flour accounts for 92-94% of the dry weight; a) providing the batter mix with 4-6% (w / w) salt, 0.5-1.5% (w / w) sodium acid pyrophosphate, 0.6-1% (w / w) sodium bicarbonate, and 0.6-1% (w / w) dextrose; and d) providing the batter mix with 7°C water, wherein the ratio of water to dry components in the batter mix is ​​3:2 (w / w), and the water and dry components are mixed for 8-12 minutes and maintained at 16-20.5°C.

[0100] Embodiment 3. The method according to Embodiment 1, wherein the gelatinized pea starch has an "n" value of 1.2 to 1.8 and a "d" value of 80 to 150 μm according to German standard DIN 66145.

[0101] Embodiment 4. The method according to any one of Embodiments 1 to 3, wherein the pregelatinized pea starch has an "n" value of 1.2-1.3, 1.3-1.4, 1.4-1.5, 1.5-1.6, 1.6-1.7, 1.7-1.8, 1.2-1.4, 1.2-1.5, 1.2-1.6, 1.6-1.7, 1.7-1.8, 1.3-1.5, 1.3-1.6, 1.3-1.7, 1.3-1.8, 1.4-1.6, 1.4-1.7, 1.4-1.8, 1.5-1.7, 1.5-1.8, or 1.6-1.8.

[0102] Embodiment 5. The method according to any one of Embodiments 1 to 4, wherein the pregelatinized pea starch has a "d" value of 100-105 μm, 100-110 μm, 100-115 μm, 105-110 μm, 105-115 μm, 105-120 μm, 110-115 μm, 110-120 μm, or 115-120 μm, according to German standard DIN 66145.

[0103] Embodiment 6. The percentage of pre-gelatinized pea starch in the batter mixture is 1-1.5% (w / w), 1.5-2% (w / w), 2-2.5% (w / w), 2.5-3% (w / w), 3-3.5% (w / w), 3.5-4% (w / w), 4-4.5% (w / w), 4.5-5% (w / w), and 5-5% (w / w) of the dry weight. The method according to any one of Embodiments 1 and 3 to 5, wherein the amount is 5% (w / w), 5.5-6% (w / w), 6-6.5% (w / w), 6.5-7% (w / w), 7-7.5% (w / w), 7.5-8% (w / w), 8-8.5% (w / w), 8.5-9% (w / w), 9-9.5% (w / w), or 9.5-10% (w / w).

[0104] Embodiment 7. Percentage of pre-gelatinized pea starch in the batter mixture is 1-2%, 1-3%, 1-4%, 1-5%, 1-6%, 1-7%, 1-8%, 1-9%, 2-3%, 2-4%, 2-5%, 2-6%, 2-7%, 2-8%, 2-9%, 2-10%, 3-4%, 3-5%, 3-6%, 3-7%, 3-8%, 3- The method according to any one of Embodiments 1 and 3 to 5, wherein the content is 9%, 3-10%, 4-5%, 4-6%, 4-7%, 4-8%, 4-9%, 4-10%, 5-6%, 5-7%, 5-8%, 5-9%, 5-10%, 6-7%, 6-8%, 6-9%, 6-10%, 7-8%, 7-9%, 7-10%, 8-9%, 8-10%, or 9-10% (w / w).

[0105] Embodiment 8. The method according to any one of Embodiments 1 and 3-5, wherein the percentage of pre-gelatinized pea starch in the batter mixture is about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, or about 10% (w / w) by dry weight.

[0106] Embodiment 9. The method according to any one of Embodiments 1 to 8, wherein the percentage of pre-gelatinized pea starch in the batter mixture is 4.5 to 7.5% (w / w) by dry weight.

[0107] Embodiment 10. The method according to any one of Embodiments 1 to 9, wherein the percentage of pre-gelatinized pea starch in the batter mixture is 5-7% (w / w) of the dry weight.

[0108] Embodiment 14. The method according to any one of Embodiments 11 to 13, wherein the total percentage of one or more powders is 80-95% (w / w) of the dry weight in the batter mixture.

[0109] Embodiment 15. The method according to Embodiment 13, wherein the percentage of wheat flour in the batter mixture is 80-95% (w / w) of the dry weight.

[0110] Embodiment 16. The method according to any one of Embodiments 1 to 15, wherein the batter mixture further comprises one or more leavening agents.

[0111] Embodiment 17. The method according to Embodiment 16, wherein one or more leavening agents are selected from the group consisting of baking powder, baking soda, yeast, and any combination thereof.

[0112] Embodiment 18. The method according to Embodiment 16, wherein the total percentage of one or more leavening agents is 0.5 to 5% (w / w) by dry weight in the batter mixture.

[0113] Embodiment 19. The method according to any one of Embodiments 1 to 18, wherein the batter mixture further comprises one or more flavoring agents.

[0114] Embodiment 20. The method according to Embodiment 19, wherein one or more flavoring agents are selected from the group consisting of salt, sucrose, dextrose, spices, and any combination thereof.

[0115] Embodiment 21. The method according to Embodiment 19, wherein the total percentage of one or more flavoring agents is 0.5 to 10% (w / w) of the dry weight in the batter mixture.

[0116] Embodiment 22. The method according to any one of Embodiments 1 to 21, wherein the batter mixture is a dry mixture.

[0117] Embodiment 23. The method according to any one of Embodiments 1 to 21, wherein the batter mixture is a liquid mixture.

[0118] Embodiment 24. The method according to Embodiment 23, wherein the batter mixture is an aqueous mixture.

[0119] Embodiment 25. The method according to Embodiment 24, wherein the aqueous mixture is prepared by adding cold water to the batter mixture.

[0120] Embodiment 26. The method according to Embodiment 25, wherein the cold water is at a temperature of 0-10°C before being added to the batter mixture.

[0121] Embodiment 27. The method according to Embodiment 26, wherein the cold water is at a temperature of 2-8°C before being added to the batter mixture.

[0122] Embodiment 28. The method according to Embodiment 26, wherein the cold water is at a temperature of about 1°C, about 2°C, about 3°C, about 4°C, about 5°C, about 6°C, about 7°C, about 8°C, about 9°C, or about 10°C before being added to the batter mixture.

[0123] Embodiment 29. The method according to Embodiment 26, wherein the cold water is at a temperature of about 7°C before being added to the batter mixture.

[0124] Embodiment 30. The method according to Embodiment 24, wherein the percentage of water is 40-80% (w / w) of the liquid mixture.

[0125] Embodiment 31. The method according to Embodiment 30, wherein the percentage of water is about 50%, 55%, 60%, 65%, or 70% (w / w) of the liquid mixture.

[0126] Embodiment 32. The method according to Embodiment 25, wherein gelatinized pea starch is mixed into a batter mixture at a temperature of 10 to 25°C.

[0127] Embodiment 33. The method according to Embodiment 32, wherein gelatinized pea starch is mixed into the batter mixture at a temperature of 15-20°C.

[0128] Embodiment 34. The method according to Embodiment 32, wherein gelatinized pea starch is mixed into the batter mixture at a temperature of approximately 18.5°C.

[0129] Embodiment 35. The method according to any one of Embodiments 1 to 34, wherein gelatinized pea starch is mixed into a batter mixture using an electric mixer.

[0130] Embodiment 36. The method according to any one of Embodiments 1 to 34, wherein gelatinized pea starch is mixed into the batter mixture by a manual mixer.

[0131] Embodiment 37. The method according to any one of Embodiments 1 to 36, wherein gelatinized pea starch is mixed into the batter mixture for 1 to 30 minutes.

[0132] Embodiment 38. The method according to any one of Embodiments 1 to 37, wherein gelatinized pea starch is mixed into the batter mixture at a speed of 30 to 70 rpm.

[0133] Embodiment 39. The method according to any one of Embodiments 1 to 38, wherein pregelatinized pea starch is mixed into the batter mixture by a Hobart mixer at 50 rpm for 10 minutes.

[0134] Embodiment 40. The method according to any one of Embodiments 23 to 39, wherein the liquid mixture further comprises oil.

[0135] Embodiment 41. The method according to any one of Embodiments 23 to 40, wherein the liquid mixture further comprises beer.

[0136] Embodiment 42. The method according to any one of Embodiments 23 to 41, wherein the liquid mixture further comprises milk.

[0137] Embodiment 43. The method according to any one of Embodiments 23 to 42, wherein the liquid mixture further comprises egg white or egg yolk, or both.

[0138] Embodiment 44. The method according to any one of Embodiments 23 to 43, wherein the liquid mixture is homogeneous.

[0139] Embodiment 45. The method according to any one of Embodiments 23 to 44, wherein the viscosity of the batter mixture containing pregelatinized pea starch is higher than the viscosity of a control batter mixture not containing pregelatinized pea starch.

[0140] Embodiment 46. The method according to Embodiment 45, wherein the viscosity of the batter mixture is measured using a viscometer.

[0141] Embodiment 47. The method according to Embodiment 45 or 46, wherein the viscosity of the batter mixture is measured at a temperature of 15 to 25°C.

[0142] Embodiment 48. The method according to Embodiment 45 or 46, wherein the viscosity of the batter mixture is measured at a temperature of 18.5°C.

[0143] Embodiment 49. The method according to Embodiment 45, wherein the viscosity of the batter mixture is measured at 30 rpm and 18.5°C using a Brookfield viscometer fitted with a spindle S27.

[0144] Embodiment 50. The method according to Embodiment 45, wherein the viscosity of the batter mixture containing pregelatinized pea starch is at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% higher than the viscosity of the control batter mixture not containing pregelatinized pea starch.

[0145] Embodiment 51. The method according to any one of Embodiments 23 to 50, wherein the batter mixture containing pregelatinized pea starch has a smaller amount of lumps compared to a control batter mixture containing either pregelatinized corn starch or pregelatinized potato starch.

[0146] Embodiment 52. A composition for preparing a batter mixture containing fine-grained pregelatinized pea starch, wherein the percentage of pregelatinized pea starch in the batter mixture is 1-10% (w / w) of the dry weight, and the composition is hydrocolloid-free.

[0147] Embodiment 53. A composition of a pregelatinized pea starch and wheat flour-based batter mix, comprising pregelatinized pea starch which is mixed with wheat flour and water to form a batter mix, wherein the batter mix comprises 1-7% (w / w of dry weight) of pregelatinized pea starch, 5% (w / w) of salt, 1% (w / w) of sodium acid pyrophosphate, 0.8% (w / w) of sodium bicarbonate, and 0.8% (w / w) of dextrose, the ratio of water to dry components in the batter mix is ​​3:2 (w / w), and the batter mix exhibits a Brookfield viscosity of about 2000 cps to about 4500 cps.

[0148] Embodiment 54. The composition according to Embodiment 52 or 53, wherein the gelatinized pea starch has an "n" value of 1.2 to 1.8 and a "d" value of 80 to 150 μm according to German standard DIN 66145.

[0149] Embodiment 55. The composition according to Embodiment 54, wherein the pregelatinized pea starch has an "n" value of 1.2-1.3, 1.3-1.4, 1.4-1.5, 1.5-1.6, 1.6-1.7, 1.7-1.8, 1.2-1.4, 1.2-1.5, 1.2-1.6, 1.6-1.7, 1.7-1.8, 1.3-1.5, 1.3-1.6, 1.3-1.7, 1.3-1.8, 1.4-1.6, 1.4-1.7, 1.4-1.8, 1.5-1.7, 1.5-1.8, or 1.6-1.8.

[0150] Embodiment 56. The composition according to any one of Embodiments 52 to 55, wherein the pregelatinized pea starch has a "d" value of 100-105 μm, 100-110 μm, 100-115 μm, 105-110 μm, 105-115 μm, 105-120 μm, 110-115 μm, 110-120 μm, or 115-120 μm, according to German standard DIN 66145.

[0151] Embodiment 57. Percentage of pre-gelatinized pea starch in the batter mixture is 1-1.5% (w / w), 1.5-2% (w / w), 2-2.5% (w / w), 2.5-3% (w / w), 3-3.5% (w / w), 3.5-4% (w / w), 4-4.5% (w / w), 4.5-5% (w / w) by dry weight. The composition according to Embodiment 52, wherein the amount is 5-5.5% (w / w), 5.5-6% (w / w), 6-6.5% (w / w), 6.5-7% (w / w), 7-7.5% (w / w), 7.5-8% (w / w), 8-8.5% (w / w), 8.5-9% (w / w), 9-9.5% (w / w), or 9.5-10% (w / w).

[0152] Embodiment 58. Percentage of pre-gelatinized pea starch in the batter mixture is 1-2%, 1-3%, 1-4%, 1-5%, 1-6%, 1-7%, 1-8%, 1-9%, 2-3%, 2-4%, 2-5%, 2-6%, 2-7%, 2-8%, 2-9%, 2-10%, 3-4%, 3-5%, 3-6%, 3-7%, 3 The composition according to Embodiment 52, wherein the content is ~8%, 3~9%, 3~10%, 4~5%, 4~6%, 4~7%, 4~8%, 4~9%, 4~10%, 5~6%, 5~7%, 5~8%, 5~9%, 5~10%, 6~7%, 6~8%, 6~9%, 6~10%, 7~8%, 7~9%, 7~10%, 8~9%, 8~10%, or 9~10% (w / w).

[0153] Embodiment 59. The composition according to Embodiment 52, wherein the percentage of pre-gelatinized pea starch in the batter mixture is about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, or about 10% (w / w) by dry weight.

[0154] Embodiment 60. The composition according to any one of Embodiments 52 to 59, wherein the percentage of pre-gelatinized pea starch in the batter mixture is 4.5 to 7.5% (w / w) by dry weight.

[0155] Embodiment 61. The composition according to any one of Embodiments 52 to 60, wherein the percentage of pre-gelatinized pea starch in the batter mixture is 5-7% (w / w) of the dry weight.

[0156] Embodiment 62. The composition according to any one of Embodiments 52 to 61, wherein the batter mixture further comprises one or more powders.

[0157] Embodiment 63. The composition according to Embodiment 62, wherein one or more flours are selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, oat flour, and any combination thereof.

[0158] Embodiment 64. The composition according to Embodiment 62 or 63, wherein one or more powders include wheat flour.

[0159] Embodiment 65. The composition according to any one of Embodiments 62 to 64, wherein the total percentage of one or more powders in the batter mixture is 80 to 95% (w / w) of the dry weight.

[0160] Embodiment 66. The composition according to Embodiment 64, wherein the percentage of wheat flour in the batter mixture is 80-95% (w / w) of the dry weight.

[0161] Embodiment 67. The composition according to any one of Embodiments 52 to 66, wherein the batter mixture further comprises one or more leavening agents.

[0162] Embodiment 68. The composition according to Embodiment 67, wherein one or more leavening agents are selected from the group consisting of baking powder, sodium bicarbonate, yeast, and any combination thereof.

[0163] Embodiment 69. The composition according to Embodiment 67 or 68, wherein the total percentage of one or more leavening agents is 0.5 to 5% (w / w) by dry weight in the batter mixture.

[0164] Embodiment 70. The composition according to any one of Embodiments 52 to 69, wherein the batter mixture further comprises one or more flavoring agents.

[0165] Embodiment 71. The composition according to Embodiment 70, wherein one or more flavoring agents are selected from the group consisting of salt, sucrose, dextrose, spices, and any combination thereof.

[0166] Embodiment 72. The composition according to Embodiment 70 or 71, wherein the total percentage of one or more flavoring agents is 0.5 to 10% (w / w) by dry weight in the batter mixture.

[0167] Embodiment 73. The composition according to any one of Embodiments 52 to 72, wherein the batter mixture is a dry mixture.

[0168] Embodiment 74. The composition according to any one of Embodiments 52 to 72, wherein the batter mixture is a liquid mixture.

[0169] Embodiment 75. The composition according to Embodiment 74, wherein the batter mixture is an aqueous mixture.

[0170] Embodiment 76. The composition according to Embodiment 75, wherein the percentage of water is 40-80% (w / w) of the liquid mixture.

[0171] Embodiment 77. The composition according to Embodiment 76, wherein the percentage of water is about 50%, 55%, 60%, 65%, or 70% (w / w) of the liquid mixture.

[0172] Embodiment 78. The composition according to any one of Embodiments 74 to 77, wherein the batter mixture further comprises oil.

[0173] Embodiment 79. The composition according to any one of Embodiments 74 to 78, wherein the batter mixture further comprises beer.

[0174] Embodiment 80. The composition according to any one of Embodiments 52 to 79, wherein the batter mixture further comprises milk or dried milk powder.

[0175] Embodiment 81. The composition according to any one of Embodiments 52 to 80, wherein the batter mixture further comprises egg white or egg yolk, or both.

[0176] Embodiment 82. The composition according to any one of Embodiments 74 to 81, wherein the liquid batter mixture is homogeneous.

[0177] Embodiment 83. The composition according to any one of Embodiments 74 to 82, wherein the liquid batter mixture has a viscosity greater than 3000 cps at 18.5°C.

[0178] Embodiment 84. A method for coating food, comprising coating the food in a batter mixture, wherein the batter mixture comprises fine-grained pregelatinized pea starch, the percentage of pregelatinized pea starch in the batter mixture is 1-10% (w / w) of the dry weight, and the batter mixture is hydrocolloid-free.

[0179] Embodiment 85. A method for coating food for deep frying using a mixture of pregelatinized pea starch and wheat flour, comprising coating chicken nuggets in pregelatinized pea starch mixed with wheat flour and water to form a batter mix, wherein the batter mix comprises 1-7% (w / w of dry weight) pregelatinized pea starch, 5% (w / w) salt, 1% (w / w) sodium acid pyrophosphate, 0.8% (w / w) sodium bicarbonate, and 0.8% (w / w) dextrose, the ratio of water to dry components in the batter mix is ​​3:2 (w / w), and the batter mix exhibits a Brookfield viscosity of about 2000 cps to about 4500 cps.

[0180] The following examples are provided for illustrative purposes only and should not be construed as limiting. [Examples]

[0181] Example 1: Preparation of finely granulated gelatinized pea starch (PREGEFLO® L100F) Fine-grained pregelatinized pea starch (PREGEFLO® L100F) is prepared by agglomerating pea starch (PREGEFLO® L100G) using a hammer mill until the fine particle size is characterized by an "n" value of 1.2 to 1.8 and a "d" value of 100 to 120 μm according to the German standard DIN 66145.

[0182] Example 2: Preparation of batter mixture Wheat flour-based batter mixtures are prepared by replacing 1%, 3%, 5%, or 7% (w / w) of the wheat flour content with fine-grained pregelatinized pea starch (PREGEFLO® L100F), pregelatinized corn starch (PREGEFLO® M), or pregelatinized potato starch (PREGEFLO® P100). The control wheat flour-based batter mixture contains no pregelatinized starch. Furthermore, salt, sodium acid pyrophosphate, sodium bicarbonate, dextrose, and xanthan gum are mixed with the wheat flour base (Tables 1 and 2). [Table 1] [Table 2]

[0183] Example 3. Evaluation of the viscosity of a wheat flour-based batter mixture containing PREGEFLO® L100F. The viscosity is determined by preparing a 500 g aqueous flour batter mixture. Here, 60% w / w cold water at 7°C is added to the 40% w / w dry flour batter mix in a Hobart N50 mixer and mixed at 50 rpm (speed 1) for 10 minutes. Once the aqueous flour batter is formed by combining the water and dry flour batter mix, the batter temperature is maintained at 18.5°C. The viscosity is determined in three steps at 30 rpm and 18.5°C using a Brookfield DV11+PRO viscometer with a spindle S27. Viscosity readings for the aqueous wheat flour batter mix control, 1% PREGEFLO® L100F, 3% PREGEFLO® L100F, 5% PREGEFLO® L100F, 7% PREGEFLO® L100F, 5% PREGEFLO® M, 7% PREGEFLO® M, 5% PREGEFLO® P100, and 7% PREGEFLO® P100 are shown in Table 3 for PREGEFLO® L100F and in Table 4 for PREGEFLO® M and PREGEFLO® P100.

[0184] The viscosity of aqueous wheat flour batter mixes using 5% and 7% PREGEFLO® L100F is visually improved compared to the control, 1%, and 3% PREGEFLO® L100F.

[0185] Viscosity readings were increased for 5% and 7% PREGEFLO® L100F compared to the control. The viscosity of PREGEFLO® L100F was also increased compared to 5% and 7% PREGEFLO® M and PREGEFLO® P100, respectively (Table 4). [Table 3] [Table 4]

[0186] Example 4. Evaluation of agglomeration of aqueous wheat flour-based batter mixture using PREGEFLO® L100F. To determine the presence of clumping in a water-based flour batter mixture containing 7% PREGEFLO® L100F, 500g of the water-based flour batter mixture was prepared. Here, 60% (w / w) cold water at 7°C was added to the 40% (w / w) dry flour batter mix in a Hobart N50 mixer and mixed at 50 rpm (speed 1) for 10 minutes. After combining the water and dry flour batter mix, the batter temperature was maintained at 18.5°C. 30g of the water-based flour batter mixture was poured onto a 6-inch x 9-inch Plexiglas sheet. The number of clumps larger than 3mm was counted. The water-based flour mix containing 7% PREGEFLO® L100F had the fewest clumps compared to water-based flour mixes containing 7% PREGEFLO® M and 7% PREGEFLO® P100, evaluated under the same conditions (Figure 1).

[0187] Example 5: Evaluation of sedimentation of aqueous wheat flour-based batter mixture The sedimentation of a water-based flour batter mixture containing 7% PREGEFLO® L100F is compared to water-based flour batter mixtures containing 7% PREGEFLO® M and 7% PREGEFLO® P100. 500g of water-based flour batter mixture is prepared by adding 60% (w / w) cold water at 7°C to 40% (w / w) dry flour batter mix in a Hobart N50 mixer and mixing at 50 rpm (speed 1) for 10 minutes. After combining the water and dry flour batter mix, the batter temperature is maintained at 18.5°C. 200g of each batter to be tested is poured into a container. Sedimentation is measured at 0.5 hours, 1.5 hours, and 3 hours based on visual inspection of layer separation. No sedimentation is visually observed in the batter mixture at any of the 0.5, 1.5, and 3 hour points.

[0188] Example 6: Batter adhesion, texture, and color analysis of a wheat flour-based batter mixture containing 5% and 7% PREGEFLO® L100F. The ingredient list for the flour-based batter mix for deep frying is enumerated in Table 5. Prepare an aqueous flour batter mixture consisting of 500g control, 5%, and 7% PREGEFLO® L100F. Here, 60% (w / w) cold water at 7°C is added to the 40% (w / w) dry flour batter mix in a Hobart N50 mixer and mixed at 50 rpm (speed 1) for 10 minutes. After combining the water and dry flour batter mix, maintain the batter temperature at 18.5°C. Dip chicken nuggets into the batter mixture and measure batter adhesion using the following formula:

number

[0189] Crispness is evaluated by detecting the maximum shear force and peak number of the batter in a single-fried chicken nugget. Chicken nuggets coated in aqueous wheat flour batter mixtures of control, 5%, and 7% PREGEFLO® L100F are deep-fried for 3 minutes in vegetable oil at approximately 365°F (±2°F). The nuggets are placed in a Kramer shear cell with a multi-blade and a 30 kg load. The modal force measurement is in compression, the test speed is 2 mm / sec, and the travel distance from the starting position is 48 mm. The chicken nuggets are placed in a single layer with a maximum height of approximately 20 mm. The blade moves from the starting position, touches the chicken nugget, and penetrates 0.5 mm. The maximum shear force and peak number of the chicken nugget are calculated to determine crispness (Table 6). The maximum shear force of aqueous wheat flour batter mixtures containing 5% and 7% PREGEFLO® L100F remains unchanged, but the number of peaks increases in aqueous wheat flour batter mixtures containing 5% and 7% PREGEFLO® L100F compared to the control.

[0190] The color of fried chicken nuggets coated in aqueous flour batter mixtures containing control, 5%, and 7% PREGEFLO® L100F was measured using a Hunter Miniscan XE Colorimeter. "L" is the brightness reading, "a" is the redness reading, and "b" is the yellowness reading (Figure 2). Chicken nuggets coated in aqueous flour batter mix containing 7% PREGEFLO® L100F showed lower "L" values ​​and higher "a" values ​​than the control batter-coated nuggets. [Table 5] [Table 6]

Claims

1. 1. A method for preparing a hydrocolloid-free batter mixture comprising: a) providing a pregelatinized pea starch, the pregelatinized pea starch having a particle size characterized by an "n" value and a "d" value according to German standard DIN 66145, the "n" value being between 1.2 and 1.8 and the "d" value being between 80 and 150 μm; b) mixing pregelatinized pea starch with flour to produce a batter mixture, the percentage of pregelatinized pea starch being 1-10% (w / w) of dry weight in the batter mixture, the batter mixture being free of hydrocolloids; A method comprising:

2. 1. A method for making a hydrocolloid-free wheat flour-based batter mixture with pregelatinized pea starch, comprising: a) providing a pregelatinized pea starch, the pregelatinized pea starch having a particle size characterized by an "n" value and a "d" value according to German standard DIN 66145, the "n" value being between 1.2 and 1.8 and the "d" value being between 80 and 150 μm; b) mixing pregelatinized pea starch with wheat flour to produce a batter mixture, the pregelatinized pea starch comprising 1% to 7% (w / w) of the dry weight of the batter mixture, whereby the combination of pregelatinized pea starch and wheat flour comprises 92-94% of the dry weight of the batter mixture; c) providing the batter mixture with 4-6% (w / w) salt, 0.5-1.5% (w / w) sodium acid pyrophosphate, 0.6-1% (w / w) sodium bicarbonate, and 0.6-1% (w / w) dextrose; d) providing water at 7°C to the batter mixture, wherein the ratio of water to dry ingredients in the batter mixture is 3:2 (w / w), and the water and dry ingredients are mixed for 8-12 minutes and maintained at 16-20.5°C.

3. The method of claim 1 or 2, wherein the percentage of pregelatinized pea starch in the batter mixture is about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, or about 10% (w / w) of the dry weight.

4. The method of claim 1 or 2, wherein the percentage of pregelatinized pea starch in the batter mixture is from 4.5 to 7.5% (w / w) of the dry weight.

5. The method of claim 1, wherein the batter mixture further comprises one or more flours.

6. The method of claim 5, wherein the total percentage of one or more flours in the batter mixture is 80-95% (w / w) of the dry weight.

7. The method of claim 1, wherein the batter mixture further comprises one or more leavening agents.

8. The method of claim 7, wherein the total percentage of the one or more leavening agents in the batter mixture is 0.5-5% (w / w) of the dry weight.

9. The method of claim 1, wherein the batter mixture further comprises one or more flavoring agents.

10. The method of claim 9, wherein the total percentage of the one or more flavoring agents in the batter mixture is from 0.5 to 10% (w / w) of the dry weight.

11. The method of any one of claims 1 to 10, wherein the batter mixture is a dry mixture.

12. The method of any one of claims 1 to 10, wherein the batter mixture is a liquid mixture.

13. The method of claim 12, wherein the batter mixture is an aqueous mixture.

14. The method of claim 13, wherein the aqueous mixture is prepared by adding cold water to the batter mixture.

15. The method of claim 14, wherein the cold water is at a temperature of about 1°C, about 2°C, about 3°C, about 4°C, about 5°C, about 6°C, about 7°C, about 8°C, about 9°C, or about 10°C prior to addition to the batter mixture.

16. The method of claim 14, wherein the cold water is at a temperature of about 7°C prior to addition to the batter mixture.

17. The method of claim 13, wherein the percentage of water is between 40 and 80% (w / w) of the liquid mixture.

18. The method of claim 14, wherein the pregelatinized pea starch is mixed into the batter mixture at a temperature of from 10 to 25°C.

19. The method of claim 12, wherein the liquid mixture is homogeneous.

20. The method of claim 12, wherein the viscosity of a batter mixture containing pregelatinized pea starch is higher than the viscosity of a control batter mixture not containing pregelatinized pea starch.

21. The method of claim 20, wherein the viscosity of the batter mixture is measured at a temperature of 15 to 25°C.

22. The method of claim 20, wherein the viscosity of a batter mixture containing the pregelatinized pea starch is at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% higher than the viscosity of a control batter mixture not containing the pregelatinized pea starch.

23. The method of any one of claims 12 to 22, wherein a batter mixture comprising pregelatinized pea starch has a reduced amount of lumps compared to a control batter mixture containing either pregelatinized corn starch or pregelatinized potato starch.

24. A batter mixture composition comprising pregelatinized pea starch mixed with flour, comprising:

1. A composition comprising: a batter mixture having a percentage of pregelatinized pea starch of 1-10% (w / w) of dry weight, the composition being hydrocolloid-free, the pregelatinized pea starch having a particle size characterized by "n" and "d" values ​​according to German standard DIN 66145, the "n" value being 1.2-1.8 and the "d" value being 80-150 μm.

25. 1. A composition of a batter mixture comprising: a pregelatinized pea starch that is mixed with wheat flour and water to form a batter mixture; the batter mixture comprises 1-7% (w / w of dry weight) pregelatinized pea starch, 5% (w / w) salt, 1% (w / w) sodium acid pyrophosphate, 0.8% (w / w) sodium bicarbonate, and 0.8% (w / w) dextrose; The ratio of water to dry ingredients in the batter mixture is 3:2 (w / w); the batter mixture exhibits a Brookfield viscosity of about 2000 cps to about 4500 cps; A composition, wherein the pregelatinized pea starch has a particle size characterized by "n" and "d" values ​​according to German standard DIN 66145, the "n" value being between 1.2 and 1.8 and the "d" value being between 80 and 150 μm.

26. The composition of claim 24, wherein the percentage of pregelatinized pea starch in the batter mixture is about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, or about 10% (w / w) of the dry weight.

27. A composition as claimed in claim 24 or 26, wherein the percentage of pregelatinised pea starch in the batter mixture is from 4.5 to 7.5% (w / w) of the dry weight.

28. The composition of any one of claims 24 to 27, wherein the batter mixture further comprises one or more flours.

29. The composition of claim 28, wherein the total percentage of one or more flours in the batter mixture is 80-95% (w / w) of the dry weight.

30. The composition of any one of claims 24 to 29, wherein the batter mixture further comprises one or more leavening agents.

31. The composition of claim 30, wherein the total percentage of the one or more leavening agents in the batter mixture is 0.5-5% (w / w) of the dry weight.

32. The composition of any one of claims 24 to 31, wherein the batter mixture further comprises one or more flavoring agents.

33. The composition of claim 32, wherein the total percentage of the one or more flavoring agents in the batter mixture is from 0.5 to 10% (w / w) of the dry weight.

34. The composition of any one of claims 24 to 33, wherein the batter mixture is a dry mixture.

35. The composition of any one of claims 24 to 33, wherein the batter mixture is a liquid mixture.

36. The composition of claim 35, wherein the batter mixture is an aqueous mixture.

37. 37. The composition of claim 36, wherein the percentage of water is 40-80% (w / w) of the liquid mixture.

38. The composition of any one of claims 35 to 37, wherein the liquid batter mixture is homogeneous.

39. The composition of any one of claims 35 to 38, wherein the liquid batter mixture has a viscosity of greater than 3000 cps at 18.5°C.

40. 1. A method for coating a food product, comprising the steps of:

1. A method for coating a food product in a batter mixture, the batter mixture comprising pregelatinized pea starch mixed with flour, the percentage of pregelatinized pea starch being 1-10% (w / w) of the dry weight in the batter mixture, the batter mixture being hydrocolloid-free, the pregelatinized pea starch having a particle size characterized by an "n" value and a "d" value according to German standard DIN 66145, the "n" value being 1.2-1.8 and the "d" value being 80-150 μm.

41. 1. A method of coating food products for deep frying using a pregelatinized pea starch and wheat flour based mixture, comprising: coating the chicken nuggets in pregelatinized pea starch mixed with wheat flour and water to form a batter mixture, the batter mixture comprising 1-7% (w / w of dry weight) pregelatinized pea starch, 5% (w / w) salt, 1% (w / w) sodium acid pyrophosphate, 0.8% (w / w) sodium bicarbonate, and 0.8% (w / w) dextrose; The ratio of water to dry ingredients in the batter mixture is 3:2 (w / w); the batter mixture exhibits a Brookfield viscosity of about 2000 cps to about 4500 cps; A process in which the pregelatinized pea starch has a particle size characterized by an "n" value and a "d" value according to German standard DIN 66145, the "n" value being between 1.2 and 1.8 and the "d" value being between 80 and 150 μm.