Pregelatinized pea starch for batter and coating

Abstract

To provide methods and compositions to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum, and to improve crispness in fried foods.SOLUTION: The present disclosure includes using pregelatinized pea starch in fried batter coating. The pregelatinized pea starch has a granulometry characterized by an "n" value and a "d" value according to German norm DIN 66145, wherein the "n" value is preferably from 1.2 to 1.8 and the "d" value is preferably from 80 to 150 μm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of U.S. Provisional Application No. 62 / 897,140, ​​filed September 6, 2019, which is incorporated herein by reference in its entirety.

[0002] The present disclosure relates to batter mixtures containing pregelatinized pea starch and uses thereof. [Background technology]

[0003] Batters are aqueous mixtures used to coat foods such as meats and vegetables, including for use in deep frying. Coating foods with batter before frying is common because it can improve appearance, enhance flavor, reduce dehydration, aid in color enhancement, and act to reduce food dehydration. Additionally, coating foods with batter can also help reduce water loss and oil absorption during frying.

[0004] Once the coated food is fried, dextrin, a type of hydrocolloid, is often added to the batter to improve crispiness. However, dextrin is not considered a "clean" ingredient, so alternatives to dextrin need to be found.

[0005] An alternative to dextrin is native starch, but native starch is often not considered the best solution because the batter does not remain viscous until cooked, which is a determining factor in the adhesion of the batter to the food product.

[0006] Pregelatinized starch (pregelatinized starch) is a desirable alternative because it can provide viscosity to aqueous batters without cooking, but pregelatinized starch can lead to clumping of the batter.

[0007] Therefore, there is a need to find a "clean" alternative to hydrocolloids that will give viscosity to water-based batters, reduce clumping, and maintain the crispiness of the coating after frying. Summary of the Invention

[0008] In one aspect, the disclosure provides a method of making a hydrocolloid-free batter mix, the method comprising the steps of: (a) providing a fine granulometry pregelatinized pea starch (pregelatinized pea starch); and (b) mixing the pregelatinized pea starch into a batter mix, wherein the percentage of pregelatinized pea starch in the batter mix is ​​1-10% (w / w) by dry weight, and wherein the batter mix is ​​hydrocolloid-free. In one aspect, the disclosure provides a method of making a hydrocolloid-free batter mix, the method comprising: (a) providing a fine particle pregelatinized pea starch; and (b) incorporating the pregelatinized pea starch into a batter mix, wherein the percentage of pregelatinized pea starch in the batter mix is ​​1-10% (w / w) by dry weight, and wherein the batter mix does not contain a significant amount of hydrocolloid. In one aspect, the disclosure provides a method of making a hydrocolloid-free batter mix, the method comprising: (a) providing a fine particle pregelatinized pea starch; and (b) incorporating the pregelatinized pea starch into a batter mix, wherein the percentage of pregelatinized pea starch in the batter mix is ​​1-10% (w / w) by dry weight, and wherein the batter mix is ​​hydrocolloid-free.

[0009] In one aspect, the present disclosure provides a composition for preparing a batter mixture comprising fine particle 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.

[0010] In one aspect, the pregelatinized pea starch used in the methods and compositions described herein is a fine-grained pregelatinized pea starch. In one aspect, the fine-grained pregelatinized 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 aspect, the fine-grained pregelatinized 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 pregelatinized pea starch and one or more flours. 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 flours, one or more leavening agents, one or more flavoring agents, one or more buffering agents, or any combination thereof. In one embodiment, the flour 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 aspect, the batter mixture used in the methods and compositions described herein is a liquid mixture.In another aspect, the batter mixture used in the methods and compositions described herein is a dry mixture.In one aspect, 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 aspect, 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 that contains pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch.

[0013] In one aspect, the liquid batter mixtures comprising pregelatinized pea starch used in the methods and compositions described herein have a lower amount of lumps compared to liquid batter mixtures comprising pregelatinized corn starch or pregelatinized potato starch in place of the pregelatinized pea starch.

[0014] In one aspect, the disclosure provides a method for making a hydrocolloid-free wheat flour-based batter mix with pregelatinized pea starch, the method comprising the steps of: (a) providing a fine particle size pregelatinized pea starch, the particle size being 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 100-120 μm; (b) mixing the pregelatinized pea starch with wheat flour to make a batter mix, the pregelatinized pea starch comprising 1-7% (w / w) of the batter mix by dry weight, and the combination of the pregelatinized pea starch and wheat flour comprising 92-94% (w / w) of the batter mix by dry weight; and (c) mixing the pregelatinized pea starch with wheat flour comprising 4-6% (w / w) of salt, 0.5-1.5% (w / w) of sodium acid pyrophosphate. (d) providing a batter mix with 0.6-1% (w / w) sodium bicarbonate, and 0.6-1% (w / w) dextrose; and (d) providing water at 7°C to the batter mix, wherein the ratio of water to dry ingredients in the batter mix is ​​3:2 (w / w), and the water and dry ingredients are mixed for 8-12 minutes and maintained at 16-20.5°C.

[0015] In one aspect, the disclosure provides a composition of pregelatinized pea starch and a wheat flour-based batter mix, the composition comprising pregelatinized pea starch mixed with wheat flour and water to form a batter mix, the batter mix comprising 1% to 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 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 aspect, the disclosure provides a method of coating a food product, the method comprising coating the food product in a batter mix, the batter mix comprising fine particle pregelatinized pea starch, the percentage of pregelatinized pea starch being 1-10% (w / w) of dry weight in the batter mix, and the composition being hydrocolloid-free.

[0017] In one aspect, the disclosure provides a method of coating a food product for frying using a pregelatinized pea starch and flour-based mixture, the method comprising coating the food product in pregelatinized pea starch that is mixed with flour and water to form a batter mix, the batter mix 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 mix being 3:2 (w / w), and the batter mix exhibiting a Brookfield viscosity of about 2000 cps to about 4500 cps. [Brief explanation of the drawings]

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

[0019] [Figure 2] 1 shows colorimeter readings for chicken nuggets coated in control, 5% PREGEFLO® L100F (PPS), and 7% PREGEFLO® L100F (PPS) aqueous flour batter mixtures and then fried. "L" is the lightness reading, represented by a diamond (◆), "a" is the redness reading, represented by a square (■), and "b" is the yellowness reading, represented by a triangle (▲). DETAILED DESCRIPTION OF THE INVENTION

[0020] Unless otherwise defined, all technical and scientific terms used have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Where a term is described in the singular, the inventor also contemplates aspects of the present disclosure described by the plural of that term. In the event of a conflict between terms and definitions used in references incorporated by reference, the terms used in this application shall have the definitions provided herein. Other technical terms used have their ordinary meaning in the art in which they are used, as exemplified by various dictionaries specialized 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 be limited to any one mechanism or mode of action, and references thereto are provided for illustrative purposes only.

[0021] Any references cited herein are incorporated by reference in their entirety.

[0022] As used herein, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise. For example, the term "one compound" or "at least one compound" can include multiple compounds, including mixtures thereof.

[0023] As used herein, the term "about" indicates that a value includes the inherent variation of error for the method being employed to determine the value or the variation that exists between experiments.

[0024] As used herein, the term "batter mixture" or "batter mix" refers to a flour-based mixture that can be used to coat a food product for frying. For example, a batter mixture may contain wheat flour, corn flour, or rice flour as its primary component. A batter mixture may also contain other ingredients, such as other flours, starch and starch derivatives, hydrocolloids, leavening agents, flavorings, and colorings. In one aspect, the batter mixture is a dry mixture. In another aspect, the batter mixture is a liquid mixture. In a further aspect, the batter mixture is an aqueous mixture.

[0025] As used herein, the term "pea starch" refers to starch prepared from Pisum Sativum seeds. 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 an amylose content of more than 25% (w / w). In another embodiment, the pea starch comprises an amylose content of more than 30% (w / w). In a further embodiment, the pea starch comprises an amylose content of more than 35% (w / w).

[0026] As used herein, the term "pregelatinized starch" refers to starch that has been cooked and then dried, for example, on a drum dryer at a starch factory or in an extruder that renders the starch cold water soluble. Pregelatinized 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 fluidized bed, on a rotating drum, by atomization, by extrusion, or by freeze-drying. Pregelatinized starch can be further processed, for example, using a hammer mill, to obtain fine-grained pregelatinized starch having the desired particle size.

[0027] As used herein, the term "fine particle size" refers to a particle size characterized by the particle equivalent diameter "d" and slope "n" of the particle size distribution (RRSB) function representation according to German Standard DIN 66145. In one aspect, fine particle size refers to a particle size characterized by 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 another aspect, fine particle size refers to a particle size characterized by an "n" value of 1.2 to 1.8 and a "d" value of 100 to 120 μm according to German Standard DIN 66145.

[0028] In one embodiment, the pregelatinized 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 DIN 66145. In another embodiment, the pregelatinized 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.

[0029] In one embodiment, the pregelatinized pea starch has an "n" value according to German Standard DIN 66145 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. In one embodiment, the pregelatinized pea starch has an "n" value according to German Standard DIN66145 of about 1.2, about 1.3, about 1.4, about 1.5, about 1.6, about 1.7, or about 1.8.

[0030] In one embodiment, the pregelatinized pea starch has a particle size of 80-85 μm, 85-90 μm, 90-95 μm, 95-100 μm, 100-105 μm, 105-110 μm, 110-115 μm, 115-120 μm, 120-125 μm, 125-130 μm, 130-135 μm, 135-140 μm, 140-145 μm, 145-150 μm, 80-90 μm, 85-95 μm, 90-100 μm, 95-105 μm, 100-110 μm, 105-115 μm, 110-120 μm, 115-125 μm, 1 20~130μm, 135~145μm, 130~140μm, 140~150μm, 80~95μm, 85~100μm, 90~105 μm, 95~110μm, 100~115μm, 105~120μm, 110~125μm, 115~130μm, 120~135μm, 1 25~140μm, 130~145μm, 135~150μm, 80~100μm, 85~105μm, 90~110μm, 95~115 μm, 100~120μm, 105~125μm, 110~130μm, 115~135μm, 120~140μm, 125~145μm, 130~150μm, 80~105μm, 85~110μm, 90~115μm, 95~120μm, 100~125μm, 105~13 0μm, 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,In one embodiment, the pregelatinized pea starch has a "d" value of about 80 μm, about 81 μm, about 82 μm, about 83 μm, about 84 μm, about 85 μm, about 86 μm, about 87 μm, about 88 μm, about 89 μm, about 90 μm, about 91 μm, about 92 μm, about 93 μm, about 94 μm, about 95μm, about 96μm, about 97μm, about 98μm, about 99μm, about 100μm, about 101μm, about 102μm, about 103μm, about 104μm, about 1 05μm, about 106μm, about 107μm, about 108μm, about 109μm, about 110μm, about 111μm, about 112μm, about 113μm, about 114μ m, approx. 115 μm, approx. 116 μm, approx. 117 μm, approx. 118 μm, approx. 119 μm, approx. 120 μm, approx. 121 μm, approx. 122 μm, approx. 123 μm, approx. 124μm, approx. 125μm, approx. 126μm, approx. 127μm, approx. 128μm, 129μm, approx. 130μm, approx. 131μm, approx. 132μm, approx. 133μ , about 134 μm, about 135 μm, about 136 μm, about 137 μm, about 138 μm, about 139 μm, about 140 μm, about 141 μm, about 142 μm, about 143 μm, about 144 μm, about 145 μm, about 146 μm, about 147 μm, about 148 μm, about 149 μm, or about 150 μm.

[0031] In one aspect, the pregelatinized starch used in the methods and compositions described herein can be obtained from products manufactured and sold under the trade 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 (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 primarily used in foods to affect 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, locust bean gum, dextrin, and cellulose derivatives such as carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), hydroxypropylcellulose (HPC), and hydroxypropylmethylcellulose (HPMC).

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

[0034] In one aspect, the batter mixture used in the methods and compositions disclosed herein is xanthan gum-free. In another aspect, the batter mixture used in the methods and compositions disclosed herein is dextrin-free. In one aspect, the batter mixture used in the methods and compositions disclosed herein does not contain any xanthan gum. In another aspect, the batter mixture used in the methods and compositions disclosed herein does not contain any dextrin.

[0035] The present disclosure provides a method of making a hydrocolloid-free batter mix, the method comprising: (a) providing a fine particle size pregelatinized pea starch; and (b) mixing the pregelatinized pea starch into a batter mix, wherein the percentage of pregelatinized pea starch in the batter mix is ​​1-10% (w / w) by dry weight, and the batter mix does not contain a significant amount of a hydrocolloid. In one aspect, the batter mix used in the methods and compositions described herein does not contain any hydrocolloid.

[0036] In one aspect, the present disclosure provides a method for making a hydrocolloid-free wheat flour-based batter mix with pregelatinized pea starch, comprising: a) providing a fine particle size pregelatinized pea starch, the particle size being 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 100 and 120 μm; b) mixing pregelatinized pea starch with wheat flour to form a batter mix, wherein the pregelatinized pea starch comprises 1-7% (w / w) of the batter mix by dry weight, and the combination of the pregelatinized pea starch and wheat flour comprises 92-94% of the batter mix by dry weight; c) 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; d) providing water at 7°C to the batter mix, wherein the ratio of water to dry ingredients in the batter mix is ​​3:2 (w / w), and the water and dry ingredients are mixed for 8 to 12 minutes and maintained at 16 to 20.5°C.

[0037] The present disclosure also provides a composition for preparing a batter mixture comprising fine particle 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 aspect, the batter mixture used in the methods and compositions described herein does not contain any hydrocolloid.

[0038] In one aspect, the 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) 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, wherein the ratio of water to dry ingredients in the batter mix is ​​3:2 (w / w), and wherein the batter mix exhibits a Brookfield DV11+PRO viscosity of about 2000 cps to about 4500 cps.

[0039] The present disclosure further provides a method of coating a food product, the method comprising coating the food product in a composition comprising pregelatinized pea starch as disclosed herein.

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

[0041] In one aspect, the percentage of pregelatinized pea starch used in the methods and compositions disclosed herein is 1-1.5% (w / w) of the dry weight of the batter mixture, 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% (w / w), 5-6% (w / w), 6-7% (w / w), 7-8% (w / w), 8-9% (w / w), 9-10% (w / w), 10-12% (w / w), 11-14% (w / w), 12-14% (w / w), 15-16% (w / w), 16-18% (w / w), 17-19% (w / w), 18-20% (w / w), 19-21% (w / w), 20-22% (w / w), 21-23% (w / w), 22-24% (w / w), 23-25% (w / w), 24-26% (w / w), 25-26% (w / w), 26-27% (w / w), 27-28% (w / w), 28-30% (w / w), 29-31% (w / w), 30-31% (w / w), 31-32% (w / w), 32-33% (w / w), 33-35% (w / w), 34-35% (w / w), 35-36% (w / w), 36-37% (w / w), 37-38% (w / w), 38-39% (w / w), 39-40% (w / w), 40-45% 0.5% (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 to about 4%, about 1.5 ....5%, about 1 to about 5%, about 0.5 to approximately 3.5%, approximately 1.5 to approximately 4%, approximately 1.5 to approximately 4.5%, approximately 1.5 to approximately 5%, approximately 1.5 to approximately 5.5%, approximately 1.5 to approximately 6%, approximately 1.5 to approximately 6.5%, approximately 1.5 to approximately 7%, approximately 1.5 to approximately 7.5%, approximately 1.5 to approximately 8%, approximately 1.5 to approximately 8.5%, approximately 1.5 to approximately 9%, approximately 1.5 to approximately 9.5%, about 1.5 to about 10%, about 2 to about 2.5%, about 2 to about 3%, about 2 to about 3.5%, about 2 to about 4%, about 2 to about 4.5%, about 2 to about 5%, about 2 to about 5.5%, about 2 to about 6%, about 2 to about 6.5%, about 2 to about 7%, about 2 to about 7.5%, about 2 to about 8%, about 2 to about 8.5%, about 2 to about 9 %, about 2 to about 9.5%, about 2 to about 10%, about 2.5 to about 3%, about 2.5 to about 3.5%, about 2.5 to about 4%, about 2.5 to about 4.5%, about 2.5 to about 5%, about 2.5 to about 5.5%, about 2.5 to about 6%, about 2.5 to about 6.5%, about 2.5 to about 7%, about 2.5 to about 7.5%, about 2.5 to About 8%, about 2.5 to about 8.5%, about 2.5 to about 9%, about 2.5 to about 9.5%, about 2.5 to about 10%, about 3 to about 3.5%, about 3 to about 4%, about 3 to about 4.5%, about 3 to about 5%, about 3 to about 5.5%, about 3 to about 6%, about 3 to about 6.5%, about 3 to about 7%, about 3 to about 7.5%, about 3 to about 8% , about 3 to about 8.5%, about 3 to about 9%, about 3 to about 9.5%, about 3 to about 10%, about 3.5 to about 4%, about 3.5 to about 4.5%, about 3.5 to about 5%, about 3.5 to about 5.5%, about 3.5 to about 6%, about 3.5 to about 6.5%, about 3.5 to about 7%, about 3.5 to about 7.5%, about 3.5 to about 8%, about 3.5 to approximately 8.5%, approximately 3.5 to approximately 9%, approximately 3.5 to approximately 9.5%, approximately 3.5 to approximately 10%, approximately 4 to approximately 4.5%, 4 to approximately 5%, approximately 4 to approximately 5.5%, approximately 4 to approximately 6%, approximately 4 to approximately 6.5%, approximately 4 to approximately 7%, approximately 4 to approximately 7.5%, approximately 4 to approximately 8%, approximately 4 to approximately 8.5%, approximately 4 to approximately 9%, approximately 4 to approximately 9.5%, about 4 to about 10%, about 4.5 to about 5%, about 4.5 to about 5.5%, about 4.5 to about 6%, about 4.5 to about 6.5%, about 4.5 to about 7%, about 4.5 to about 7.5%, about 4.5 to about 8%, about 4.5 to about 8.5%, about 4.5 to about 9%, about 4.5 to about 9.5%, about 4.5 to about 10%, about 5 to about 5.5%, about 5 to about 6%, about 5 to about 6.5%, about 5 to about 7%, about 5 to About 7.5%, about 5 to about 8%, about 5 to about 8.5%, about 5 to about 9%, about 5 to about 9.5%, about 5 to about 10%, about 5.5 to about 6%, about 5.5 to about 6.5%, about 5.5 to about 7%, about 5.5 to about 7.5%, about 5.5 to about 8%, about 5.5 to about 8.5%, about 5.5 to about 9%, about 5.5 to about 9.5%, about 5.5 to about 10%, about 6 to about 6.5%, about 6 to about 7%, about 6 to about 7 .5%, about 6 to about 8%, about 6 to about 8.5%, about 6 to about 9%, about 6 to about 9.5%, about 6 to about 10%, about 6.5 to about 7%, about 6.5 to about 7.5%, about 6.5 to about 8%, about 6.5 to about 8.5%, about 6.5 to about 9%, about 6.5 to about 9.5%, about 6.5 to about 10%, about 7 to about 7.5%, about 7 to about 8%, about 7 to about 8.5%, about 7 to about 9%, about 7 to about 9.5%, about 7 about 10%, about 7.5 to about 8%, about 7.5 to about 8.5%, about 7.5 to about 9%, about 7.5 to about 9.5%, about 7.5 to about 10%, about 8 to about 8.5%, about 8 to about 9%, about 8 to about 9.5%, about 8 to about 10%, about 8.5 to about 9%, about 8.5 to about 9.5%, about 8.5 to about 10%, about 9 to about 9.5%, about 9 to about 10%, or about 9.5 to about 10% (w / w).

[0043] In one aspect, 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) of the dry weight of 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 of 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 of the batter mixture.

[0045] In one embodiment, the batter mixture used in the methods and compositions disclosed herein further comprises one or more flours, hi one embodiment, the 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.

[0046] In one embodiment, the total percentage of one or more flours in the batter mixture described herein is about 80 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the total percentage of one or more flours 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 of the batter mixture. In one embodiment, the total percentage of one or more flours 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 of 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 is about 80 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of wheat flour is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of wheat flour 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 of the batter mixture. In another embodiment, the percentage of wheat flour in the batter mixture is about 0 to about 5%, about 5 to about 10%, about 10 to about 15%, about 15 to about 20%, about 20 to about 25%, about 25 to about 30%, about 30 to about 35%, about 35 to about 40%, about 40 to about 45%, about 45 to about 50%, about 50 to about 55%, about 55 to about 60%, about 60 to about 65%, about 65 to about 70%, about 70 to about 75%, or about 75 to about 80% (w / w) of the 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 is about 80 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of corn flour is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of corn flour 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 of the batter mixture. In another embodiment, the percentage of corn flour in the batter mixture is about 0 to about 5%, about 5 to about 10%, about 10 to about 15%, about 15 to about 20%, about 20 to about 25%, about 25 to about 30%, about 30 to about 35%, about 35 to about 40%, about 40 to about 45%, about 45 to about 50%, about 50 to about 55%, about 55 to about 60%, about 60 to about 65%, about 65 to about 70%, about 70 to about 75%, or about 75 to about 80% (w / w) of the dry weight of the batter mixture.

[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 is about 80 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of rice flour is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of rice flour 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 of the batter mixture. In another embodiment, the percentage of rice flour in the batter mixture is about 0 to about 5%, about 5 to about 10%, about 10 to about 15%, about 15 to about 20%, about 20 to about 25%, about 25 to about 30%, about 30 to about 35%, about 35 to about 40%, about 40 to about 45%, about 45 to about 50%, about 50 to about 55%, about 55 to about 60%, about 60 to about 65%, about 65 to about 70%, about 70 to about 75%, or about 75 to about 80% (w / w) of the dry weight of the rice flour.

[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 is about 80 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of potato flour is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of potato flour 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 of the batter mixture. In another embodiment, the percentage of potato flour in the batter mixture is about 0 to about 5%, about 5 to about 10%, about 10 to about 15%, about 15 to about 20%, about 20 to about 25%, about 25 to about 30%, about 30 to about 35%, about 35 to about 40%, about 40 to about 45%, about 45 to about 50%, about 50 to about 55%, about 55 to about 60%, about 60 to about 65%, about 65 to about 70%, about 70 to about 75%, or about 75 to about 80% (w / w) of the dry weight of the potato flour.

[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 is about 80 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of oat flour is about 80 to about 85%, about 85 to about 90%, or about 90 to about 95% (w / w) of the dry weight of the batter mixture. In one embodiment, the percentage of oat flour 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 of the batter mixture. In another embodiment, the percentage of oat flour in the batter mixture is about 0 to about 5%, about 5 to about 10%, about 10 to about 15%, about 15 to about 20%, about 20 to about 25%, about 25 to about 30%, about 30 to about 35%, about 35 to about 40%, about 40 to about 45%, about 45 to about 50%, about 50 to about 55%, about 55 to about 60%, about 60 to about 65%, about 65 to about 70%, about 70 to about 75%, or about 75 to about 80% (w / w) of the 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, baking soda, yeast, and any combination thereof. In one embodiment, the total percentage of the one or more leavening agents is about 0.5% to about 5% (w / w) of the dry weight of the batter mixture. In one embodiment, the total percentage of the one or more leavening agents 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) of the dry weight of the batter mixture. In one embodiment, the total percentage of one or more leavening agents in the batter mixture is from about 0.5 to about 1%, from about 0.5 to about 1.5%, from about 0.5 to about 2%, from about 0.5 to about 2.5%, from about 0.5 to about 3%, from about 0.5 to about 3.5%, from about 0.5 to about 4%, from about 0.5 to about 4.5%, from about 0.5 to about 5%, from about 1 to about 1.5%, from about 1 to about 2%, from about 1 to about 2.5%, from about 1 to about 3%, from about 1 to about 3.5%, from about 1 to about 4%, from about 1 to about 4.5%, from about 1 to about 5%, from about 1.5 to about 2%, from about 1.5 to about 2.5%, from about 1.5 to about 3%, from about 1 to about 1.5% by dry weight. 0.5 to about 3.5%, about 1.5 to about 4%, about 1.5 to about 4.5%, about 1.5 to about 5%, about 2 to about 2.5%, about 2 to about 3%, about 2 to about 3.5%, about 2 to about 4%, about 2 to about 4.5%, about 2 to about 5%, about 2.5 to about 3%, about 2.5 to about 3.5%, about 2.5 to about 4%, about 2.5 to about 4.5%, about 2.5 to about 5%, about 3 to about 3.5%, about 3 to about 4%, about 3 to about 4.5%, about 3 to about 5%, about 3.5 to about 4%, about 3.5 to about 4.5%, about 3.5 to about 5%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w). In one embodiment, the total percentage of the 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) of the dry weight.

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

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

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

[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) of the dry weight. In one embodiment, the total percentage of the one or more flavoring agents in the batter mixture is from about 0.5 to about 1%, from about 1 to about 1.5%, from about 1.5 to about 2%, from about 2 to about 2.5%, from about 2.5 to about 3%, from about 3 to about 3.5%, from about 3.5 to about 4%, from about 4 to about 4.5%, from about 4.5 to about 5%, from about 5 to about 5.5%, from about 5.5 to about 6%, from about 6 to about 6.5%, from about 6.5 to about 7%, from about 7 to about 7.5%, from about 7.5 to about 8%, from about 8 to about 8.5%, from about 8.5 to about 9%, from about 9 to about 9.5%, or from about 9.5 to about 10% (w / w) of the dry weight of the batter mixture. In one embodiment, the total percentage of one or more flavoring agents in the batter mixture is from about 0.5 to about 1%, from about 0.5 to about 1.5%, from about 0.5 to about 2%, from about 0.5 to about 2.5%, from about 0.5 to about 3%, from about 0.5 to about 3.5%, from about 0.5 to about 4%, from about 0.5 to about 4.5%, from about 0.5 to about 5%, from about 0.5 to about 5. ... About 6%, about 0.5 to about 6.5%, about 0.5 to about 7%, about 0.5 to about 7.5%, about 0.5 to about 8%, about 0.5 to about 8.5%, about 0.5 to about 9%, about 0.5 to about 9.5%, about 0.5 to about 10%, 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% to about 3.5%, about 1.5 to about 4%, about 1.5 to about 4.5%, about 1.5 to about 5%, about 1.5 to about 5.5%, about 1.5 to about 6%, about 1.5 to about 6.5%, about 1.5 to about 7%, about 1.5 to about 7.5%, about 1.5 to about 8%, about 1.5 to about 8.5%, about 1.5 to about 9%, about 1.5 to about 9.5%, about 1.5 to about 10%, about 2 to about 2.5%, about 2 to about 3%, about 2 to about 3.5%, about 2 to about 4%, about 2 to about 4.5%, about 2 to about 5%, about 2 to about 5.5%, about 2 to about 6%, about 2 to about 6.5%, about 2 to about 7%, about 2 to about 7.5%, about 2 to about 8%, about 2 to about 8.5%, about 2 to about 9%, about 2 to about 9.5%, about 2 to about 10%, about 2.5 to about 3%, about 2.5 to about 3.5%, about 2.5 to about 4%, about 2. 5 to approximately 4.5%, approximately 2.5 to approximately 5%, approximately 2.5 to approximately 5.5%, approximately 2.5 to approximately 6%, approximately 2.5 to approximately 6.5%, approximately 2.5 to approximately 7%, approximately 2.5 to approximately 7.5%, approximately 2.5 to approximately 8%, approximately 2.5 to approximately 8.5%, approximately 2.5 to approximately 9%, approximately 2.5 to approximately 9.5%, approximately 2.5 to approximately 10%, approximately 3 to approximately 3. 5%, about 3 to about 4%, about 3 to about 4.5%, about 3 to about 5%, about 3 to about 5.5%, about 3 to about 6%, about 3 to about 6.5%, about 3 to about 7%, about 3 to about 7.5%, about 3 to about 8%, about 3 to about 8.5%, about 3 to about 9%, about 3 to about 9.5%, about 3 to about 10%, about 3.5 to about 4%, about 3.5 to about 4 0.5%, about 3.5 to about 5%, about 3.5 to about 5.5%, about 3.5 to about 6%, about 3.5 to about 6.5%, about 3.5 to about 7%, about 3.5 to about 7.5%, about 3.5 to about 8%, about 3.5 to about 8.5%, about 3.5 to about 9%, about 3.5 to about 9.5%, about 3.5 to about 10%, about 4 to about 4.5%, 4 ~approximately 5%, approximately 4 to approximately 5.5%, approximately 4 to approximately 6%, approximately 4 to approximately 6.5%, approximately 4 to approximately 7%, approximately 4 to approximately 7.5%, approximately 4 to approximately 8%, approximately 4 to approximately 8.5%, approximately 4 to approximately 9%, approximately 4 to approximately 9.5%, approximately 4 to approximately 10%, approximately 4.5 to approximately 5%, approximately 4.5 to approximately 5.5%, approximately 4.5 to approximately 6%, approximately 4.5 to approximately 6. 5%, about 4.5 to about 7%, about 4.5 to about 7.5%, about 4.5 to about 8%, about 4.5 to about 8.5%, about 4.5 to about 9%, about 4.5 to about 9.5%, about 4.5 to about 10%, about 5 to about 5.5%, about 5 to about 6%, about 5 to about 6.5%, about 5 to about 7%, about 5 to about 7.5%, about 5 to about 8%, about 5 to About 8.5%, about 5 to about 9%, about 5 to about 9.5%, about 5 to about 10%, about 5.5 to about 6%, about 5.5 to about 6.5%, about 5.5 to about 7%, about 5.5 to about 7.5%, about 5.5 to about 8%, about 5.5 to about 8.5%, about 5.5 to about 9%, about 5.5 to about 9.5%, about 5.5 to about 10%, about 6 to about 6.5%, about 6 to about 7%, about 6 to about 7.5%, about 6 to about 8%, about 6 to about 8.5%, about 6 to about 9%, about 6 to about 9.5%, about 6 to about 10%, about 6.5 to about 7%, about 6.5 to about 7.5%, about 6.5 to about 8%, about 6.5 to about 8.5%, about 6.5 to about 9%, about 6.5 to about 9.5%, about 6.5 to about 10%, about 7 to about 7.5%, about 7 to about 8%, about 7 to about 8.5%, about 7 to about 9%, about 7 to about 9.5%, about 7 to about 10%, about 7.5 to about 8%, about 7.5 to about 8.5%, about 7.5 to about 9%, about 7.5 to about 9.5%, about 7.5 to about 10%, about 8 to about 8.5%, about 8 to about 9%, about 8 to about 9.5%, about 8 to about 10%, about 8.5 to about 9%, about 8.5 to about 9.5%, about 8.5 to about 10%, about 9 to about 9.5%, about 9 to about 10%, or about 9.5 to about 10% (w / w). In one embodiment, the total percentage of the one or more flavoring 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%, 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.

[0057] In one embodiment, the one or more flavoring agents comprise salt, hi 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) of the dry weight of the batter mixture. In one embodiment, the percentage of salt in the batter mixture is from about 0.5 to about 1%, about 0.5 to about 1.5%, about 0.5 to about 2%, about 0.5 to about 2.5%, about 0.5 to about 3%, about 0.5 to about 3.5%, about 0.5 to about 4%, about 0.5 to about 4.5%, about 0.5 to about 5%, 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 1.5 to about 2%, about 1.5 to about 2.5%, about 1.5 to about 3%, about 1.5 to about 3.5%, about 1.5 to about 4%, about 1.5 to about 4.5%, about 1.5 to about 5%, about 2 to about 2.5%, about 2 to about 3%, about 2 to about 3.5%, about 2 to about 4%, about 2 to about 4.5%, about 2 to about 5%, about 2.5 to about 3%, about 2.5 to about 3.5%, about 2.5 to about 4%, about 2.5 to about 4.5%, about 2.5 to about 5%, about 3 to about 3.5%, about 3 to about 4%, about 3 to about 4.5%, about 3 to about 5%, about 3.5 to about 4%, about 3.5 to about 4.5%, about 3.5 to about 5%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w). In one embodiment, the percentage of salt 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) of the dry weight of the batter mixture.

[0058] In one embodiment, the one or more flavoring agents comprise sucrose, hi 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) of the dry weight of the batter mixture. In one embodiment, the percentage of sucrose in the batter mixture is about 0.5 to about 1%, about 0.5 to about 1.5%, about 0.5 to about 2%, about 0.5 to about 2.5%, about 0.5 to about 3%, about 0.5 to about 3.5%, about 0.5 to about 4%, about 0.5 to about 4.5%, about 0.5 to about 5%, 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 1.5 to about 2%, about 1.5 to about 2.5%, about 1.5 to about 3%, about 1.5 about 3.5%, about 1.5 to about 4%, about 1.5 to about 4.5%, about 1.5 to about 5%, about 2 to about 2.5%, about 2 to about 3%, about 2 to about 3.5%, about 2 to about 4%, about 2 to about 4.5%, about 2 to about 5%, about 2.5 to about 3%, about 2.5 to about 3.5%, about 2.5 to about 4%, about 2.5 to about 4.5%, about 2.5 to about 5%, about 3 to about 3.5%, about 3 to about 4%, about 3 to about 4.5%, about 3 to about 5%, about 3.5 to about 4%, about 3.5 to about 4.5%, about 3.5 to about 5%, about 4 to about 4.5%, or about 4.5 to about 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) of the dry weight.

[0059] In one embodiment, the one or more flavoring agents comprise dextrose, hi 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) of the dry weight of the batter mixture. In one embodiment, the percentage of dextrose in the batter mixture is from about 0.5 to about 1%, about 0.5 to about 1.5%, about 0.5 to about 2%, about 0.5 to about 2.5%, about 0.5 to about 3%, about 0.5 to about 3.5%, about 0.5 to about 4%, about 0.5 to about 4.5%, about 0.5 to about 5%, 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 1.5 to about 2%, about 1.5 to about 2.5%, about 1.5 to about 3%, about 1.5 to about 3.5%, about 1. 5 to about 3.5%, about 1.5 to about 4%, about 1.5 to about 4.5%, about 1.5 to about 5%, about 2 to about 2.5%, about 2 to about 3%, about 2 to about 3.5%, about 2 to about 4%, about 2 to about 4.5%, about 2 to about 5%, about 2.5 to about 3%, about 2.5 to about 3.5%, about 2.5 to about 4%, about 2.5 to about 4.5%, about 2.5 to about 5%, about 3 to about 3.5%, about 3 to about 4%, about 3 to about 4.5%, about 3 to about 5%, about 3.5 to about 4%, about 3.5 to about 4.5%, about 3.5 to about 5%, about 4 to about 4.5%, or about 4.5 to about 5% (w / w). In one embodiment, the percentage of dextrose 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) of the dry weight of the batter mixture.

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

[0061] In one embodiment, the one or more buffering agents include sodium acid pyrophosphate, hi 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) of the dry weight of the batter mixture. In one embodiment, the percentage of sodium acid pyrophosphate in the batter mixture is about 0.5 to about 1%, about 0.5 to about 1.5%, about 0.5 to about 2%, about 0.5 to about 2.5%, about 0.5 to about 3%, about 0.5 to about 3.5%, about 0.5 to about 4%, about 0.5 to about 4.5%, about 0.5 to about 5%, 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 1.5 to about 2%, about 1.5 to about 2.5%, about 1.5 to about 3%, about 1.5 to about 3.5%, about 1.5 to about 4%, about 1.5 to about 4.5%, about 1.5 to about 5%, about 2 to about 2.5%, about 2 to about 3%, about 2 to about 3.5%, about 2 to about 4%, about 2 to about 4.5%, about 2 to about 5%, about 2.5 to about 3%, about 2.5 to about 3.5%, about 2.5 to about 4%, about 2.5 to about 4.5%, about 2.5 to about 5%, about 3 to about 3.5%, about 3 to about 4%, about 3 to about 4.5%, about 3 to about 5%, about 3.5 to about 4%, about 3.5 to about 4.5%, about 3.5 to about 5%, about 4 to about 4.5%, or about 4.5 to about 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) of the dry weight.

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

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

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

[0065] In another aspect, 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 0-10°C prior to addition 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 prior to addition to the batter mixture. In one embodiment, the cold water is at a temperature of about 7°C prior to addition to the batter mixture. In one embodiment, the cold water is cooled to about 0 to about 0.5°C, about 0.5 to about 1°C, about 1 to about 1.5°C, about 1.5 to about 2°C, about 2 to about 2.5°C, about 2.5 to about 3°C, about 3 to about 3.5°C, about 3.5 to about 4°C, about 4 to about 4.5°C, about 4.5 to about 5°C, about 5 to about 5.5°C, about 5.5 to about 6°C, about 6.5 to about 7°C, about 7 to about 7.5°C, about 7.5 to about 8°C, about 8 to about 8.5°C, about 8.5 to about 9°C, about 9 to about 9.5°C, about 9.5 to about 10°C, about 0 to about 1°C, about 1 to about 2°C, or about 2 to about 3°C ​​before being added to the batter mixture. , about 3 to about 4°C, about 4 to about 5°C, about 5 to about 6°C, about 6 to about 7°C, about 7 to about 8°C, about 8 to about 9°C, about 9 to about 10°C, about 0.5 to about 1.5°C, about 1.5 to about 2.5°C, about 2.5 to about 3.5°C, about 3.5 to about 4.5°C, about 4.5 to about 5.5°C, about 5.5 to about 6.5°C, about 6.5 to about 7.5°C, about 7.5 to about 8.5°C, about 8.5 to about 9.5°C, about 1 to about 3°C, about 2 to about 4°C, about 3 to about 5°C, about 4 to about 6°C, about 5 to about 7°C, about 6 to about 8°C, about 7 to about 9°C, or about 8 to about 10°C.

[0067] In one embodiment, the percentage of water used in the batter mixtures described herein is about 40 to about 80% (w / w) of the liquid batter mixture, hi one embodiment, the percentage of water is about 40-45%, about 45-50%, about 50-55%, about 55-60%, about 60-65%, about 65-70%, about 70-75%, or about 75-80% (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, the pregelatinized pea starch is mixed into the batter mixture at a temperature of about 10 to about 25° C. In one embodiment, the pregelatinized pea starch is mixed into the batter mixture at a temperature of about 10 to about 15° C., about 15 to about 20° C., or about 20 to about 25° C. In one embodiment, the pregelatinized pea starch is mixed into the batter mixture 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 pregelatinized pea starch is heated to about 10 to about 11°C, about 11 to about 12°C, about 12 to about 13°C, about 13 to about 14°C, about 14 to about 15°C, about 15 to about 16°C, about 16 to about 17°C, about 17 to about 18°C, about 18 to about 19°C, about 19 to about 20°C, about 20 to about 21°C, about 21 to about 22°C, about 22 to about 23°C, about 23 to about 24°C, about 25 to about 26°C, about 26 to about 27°C, about 27 to about 28°C, about 28 to about 30°C, about 30 to about 31°C, about 31 to about 32°C, about 32 to about 33°C, about 33 to about 34°C, about 34 to about 35°C, about 35 to about 36°C, about 36 to about 37°C, about 37 to about 38°C, about 38 to about 40°C, about 41 to about 42°C, about 42 to about 43°C, about 43 to about 44°C, about 44 to about 45°C, about 45 to about 46°C, about 46 to about 47°C, about 47 to about 48°C, about 48 to about 49°C, about 50 to about 51°C, about 51 to about 52°C, about 52 to about 53°C, about 53 to about 54°C, about 54 to about 55°C, about 55 to about 56°C, about The batter mixture is mixed at a temperature of 4 to about 25° C., about 10 to about 12° C., about 11 to about 13° C., about 12 to about 14° C., about 13 to about 15° C., about 14 to about 16° C., about 15 to about 17° C., about 16 to about 18° C., about 17 to about 19° C., about 18 to about 20° C., about 19 to about 21° C., about 20 to about 22° C., about 21 to about 23° C., about 22 to about 24° C., or about 23 to about 25° C. In one embodiment, the pregelatinized pea starch is mixed into the batter mixture at a temperature of 18.5° C.

[0069] In one embodiment, the ratio of liquid ingredients to dry ingredients in the liquid batter mixtures used in the methods and compositions described herein is about 3:2 (w / w). In one embodiment, the ratio of liquid ingredients to dry ingredients in the liquid batter mixtures described herein is about 3:1 to about 1:1 (w / w). In one embodiment, the ratio of liquid ingredients to dry ingredients in the liquid batter mixtures 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 ingredients in the aqueous batter mixtures used in the methods and compositions described herein is about 3:2 (w / w). In one embodiment, the ratio of water to dry ingredients in the aqueous batter mixtures described herein is about 3:1 to about 1:1 (w / w). In one embodiment, the ratio of water to dry ingredients in the aqueous batter mixtures 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, the pregelatinized pea starch is mixed into the batter mixture used in the methods and compositions described herein using an electric mixer. In another embodiment, the pregelatinized pea starch is mixed into the batter mixture used in the methods and compositions described herein using a manual mixer. Many electric mixers are commercially available. For example, in one embodiment, the pregelatinized pea starch is mixed into the batter mixture using a Hobart N50 mixer at speed 1 (50 rpm) for 10 minutes.

[0072] In one embodiment, the pregelatinized pea starch is mixed into the batter mixture used in the methods and compositions described herein at a speed of about 30 to about 70 rpm. In one embodiment, the 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, the pregelatinized pea starch is mixed into the batter mixture used in the methods and compositions described herein at a speed of about 20 to about 100 rpm. In one embodiment, the 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, the pregelatinized pea starch is mixed at about 20 to about 25 rpm, about 25 to about 30 rpm, about 30 to about 35 rpm, about 35 to about 40 rpm, about 40 to about 45 rpm, about 45 to about 50 rpm, about 50 to about 55 rpm, about 55 to about 60 rpm, about 60 to about 65 rpm, about 65 to about 70 rpm, about 70 to about 75 rpm, about 75 to about 80 rpm, about 80 to about 85 rpm, about 85 to about 90 rpm, about 90 to about 95 rpm, about 95 to about 100 rpm, about 20 to about 30 rpm, about 25 to about 35 rpm, about 30 to about 40 rpm, about 35 to about 45 rpm, about 40 to about 50 rpm, about 45 to about 55 rpm rpm, about 50 to about 60 rpm, about 55 to about 65 rpm, about 60 to about 70 rpm, about 65 to about 75 rpm, about 70 to about 80 rpm, about 75 to about 85 rpm, about 80 to about 90 rpm, about 85 to about 95 rpm, about 90 to about 100 rpm, about 20 to about 40 rpm, about 25 to about 45 rpm, about 30 to about 50 rpm, about 35 to about 55 rpm, about 40 to about 60 rpm, about 45 to about 65 rpm, about 50 to about 70 rpm, about 55 to about 75 rpm, about 60 to about 80 rpm, about 65 to about 85 rpm, about 70 to about 90 rpm, about 75 to about 95 rpm, or about 80 to about 100 rpm.

[0074] In one embodiment, the pregelatinized pea starch is mixed into the batter mixture used in the methods and compositions described herein for about 1 to about 30 minutes. In one embodiment, the pregelatinized pea starch is mixed into the 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, the pregelatinized pea starch is heated for about 1-2 minutes, about 2-3 minutes, about 3-4 minutes, about 4-5 minutes, about 5-6 minutes, about 6-7 minutes, about 7-8 minutes, about 8-9 minutes, about 9-10 minutes, about 10-11 minutes, about 11-12 minutes, about 12-13 minutes, about 13-14 minutes, about 14-15 minutes, about 15-16 minutes, about 17-18 minutes, about 19-20 minutes, about 21-22 minutes, about 22-23 minutes, about 23-24 minutes, about 24-25 minutes, about 25-26 minutes, about 26-27 minutes, about 27-28 minutes, about 28-30 minutes, about 29-31 minutes, about 30-31 minutes, about 31-32 minutes, about 32-33 minutes, about 33-34 minutes, about 34-35 minutes, about 35-36 minutes, about 36-37 minutes, about 37-38 minutes, about 38-40 minutes, about 39-41 minutes, about 39-42 minutes, about 43-44 minutes, about 44-45 minutes, about 45-46 minutes, about 47-48 minutes, about 48-49 minutes, about 50-51 minutes, about 52-53 minutes, about 54-55 minutes, about 55-56 minutes, about 56-57 minutes, about 57-58 minutes, about 58-60 minutes, about 59-61 minutes, about 60-61 minutes, about 61-62 minutes, about 62-63 minutes, about 63-64 minutes, about 64-65 minutes, about 65-66 minutes, about 66-67 6-17 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 minutes, about 4-6 minutes, about 5-7 minutes, about 6-8 minutes, about 7-9 minutes, about 8-10 minutes, about 9-11 minutes, about 10-12 minutes, about 11-13 minutes, about 12-14 minutes, about 13-15 minutes, about 14-16 minutes, about 15-17 minutes, about 16-18 minutes, about 17-19 minutes, about 18-20 minutes, about 19-21 minutes, about 20-22 minutes, about Mix into batter mixture for 21 to 23 minutes, about 22 to 24 minutes, about 23 to 25 minutes, about 24 to 26 minutes, about 25 to 27 minutes, about 26 to 28 minutes, about 27 to 29 minutes, about 28 to 30 minutes, about 1 to about 5 minutes, about 5 to about 10 minutes, about 10 to about 15 minutes, about 15 to about 20 minutes, about 20 to about 25 minutes, or about 25 to about 30 minutes.

[0075] In one embodiment, the presence of pregelatinized pea starch in the batter mixture used in the methods and compositions described herein provides viscosity to the batter mixture. In one embodiment, the viscosity of a liquid batter mixture containing pregelatinized pea starch is higher than the viscosity 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 using a Brookfield DV11+PRO viscometer equipped with a spindle S27 at 30 rpm and 18.5°C.

[0076] In one embodiment, the viscosity of the liquid batter mixture is measured at a temperature of about 10 to about 25° C. In one embodiment, the viscosity of the liquid batter mixture is measured 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 viscosity of the liquid batter mixture is adjusted to about 10 to about 11°C, about 11 to about 12°C, about 12 to about 13°C, about 13 to about 14°C, about 14 to about 15°C, about 15 to about 16°C, about 16 to about 17°C, about 17 to about 18°C, about 18 to about 19°C, about 19 to about 20°C, about 20 to about 21°C, about 21 to about 22°C, about 22 to about 23°C, about 23 to about 24°C, The viscosity is measured at a temperature of about 24 to about 25° C., about 10 to about 12° C., about 11 to about 13° C., about 12 to about 14° C., about 13 to about 15° C., about 14 to about 16° C., about 15 to about 17° C., about 16 to about 18° C., about 17 to about 19° C., about 18 to about 20° C., about 19 to about 21° C., about 20 to about 22° C., about 21 to about 23° C., about 22 to about 24° C., or about 23 to about 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% higher, at least 10% higher, at least 15% higher, at least 20% higher, at least 25% higher, at least 30% higher, at least 35% higher, at least 40% higher, at least 45% higher, or at least 50% higher than the viscosity of a control liquid batter mixture not containing 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. In one embodiment, the control liquid batter mixture contains 0.1% (w / w) xanthan by dry weight of the batter mixture. In one embodiment, the control liquid batter mixture contains 0.05-0.5% (w / w) xanthan by dry weight of the batter mixture.

[0078] In one embodiment, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is 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, measured at 18.5°C. In one embodiment, the viscosity of the liquid batter mixture containing pregelatinized pea starch is 2000 to 2500 cps, 2000 to 3000 cps, 2000 to 3500 cps, 2000 to 4000 cps, 2000 to 4500 cps, 2000 to 5000 cps, 2500 to 3000 cps, 2500 to 3500 cps, 2500 to 4000 cps, 250 0-4500cps, 2500-5000cps, 3000-3500cps, 3000-4000cps, 3000-4500cps, 3000-5000cps, 3500-4000cps, 3500-4500cps, 3500-5000cps, 4000-4500cps, 4000-5000cps, or 4500-5000cps.

[0079] In one embodiment, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is higher than the viscosity of a liquid batter mixture comprising pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch. In one embodiment, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is higher than the viscosity of a liquid batter mixture comprising the same percentage of pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch. In one embodiment, the viscosity of a liquid batter mixture comprising 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 comprising the same percentage of pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch.

[0080] In one aspect, the liquid batter mixture comprising pregelatinized pea starch has a reduced amount of clumping compared to a liquid batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch, hi another aspect, the liquid batter mixture comprising pregelatinized pea starch has a reduced amount of clumping compared to a control liquid batter mixture without pregelatinized pea starch.

[0081] In one embodiment, the number of nodules 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 in diameter is counted. In one embodiment, the number of nodules greater than 3 mm in diameter 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 clumps that are about 3 mm to about 10 mm, about 4 mm to about 5 mm, about 4 mm to about 6 mm, about 4 mm to about 7 mm, about 4 mm to about 8 mm, about 4 mm to about 9 mm, about 4 mm to about 10 mm, about 5 mm to about 6 mm, about 5 mm to about 7 mm, about 5 mm to about 8 mm, about 5 mm to about 9 mm, about 5 mm to about 10 mm, about 6 mm to about 7 mm, about 6 mm to about 8 mm, about 6 mm to about 9 mm, about 6 mm to about 10 mm, about 7 mm to about 8 mm, about 7 mm to about 9 mm, about 7 mm to about 10 mm, about 8 mm to about 9 mm, about 8 mm to about 10 mm, or about 9 mm to about 10 mm.

[0082] In one embodiment, a liquid batter mixture comprising pregelatinized pea starch has at least 5% less, at least 10% less, at least 15% less, at least 20% less, at least 25% less, at least 30% less, at least 35% less, at least 40% less, at least 45% less, at least 50% less, at least 55% less, at least 60% less, at least 65% less, at least 70% less, at least 75% less, at least 80% less, at least 85% less, at least 90% less, or at least 95% less clumping compared to a liquid batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of pregelatinized pea starch. In another embodiment, the liquid batter mixture comprising pregelatinized pea starch has at least 5% less, at least 10% less, at least 15% less, at least 20% less, at least 25% less, at least 30% less, at least 35% less, at least 40% less, at least 45% less, at least 50% less, at least 55% less, at least 60% less, at least 65% less, at least 70% less, at least 75% less, at least 80% less, at least 85% less, at least 90% less, or at least 95% less clumping compared to a control liquid batter mixture not comprising 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 heated to about 10 to about 11°C, about 11 to about 12°C, about 12 to about 13°C, about 13 to about 14°C, about 14 to about 15°C, about 15 to about 16°C, about 16 to about 17°C, about 17 to about 18°C, about 18 to about 19°C, about 19 to about 20°C, about 20°C to about 21°C, about 21 to about 22°C, about 22 to about 23°C, about 23 to about 24°C, about 24 to about 25°C, about 1 The number of lumps in the liquid batter mixture is counted when the mixture is at a temperature of 0 to about 12° C., about 11 to about 13° C., about 12 to about 14° C., about 13 to about 15° C., about 14 to about 16° C., about 15 to about 17° C., about 16 to about 18° C., about 17 to about 19° C., about 18 to about 20° C., about 19 to about 21° C., about 20 to about 22° C., about 21 to about 23° C., about 22 to about 24° C., or about 23 to about 25° C. In one embodiment, the number of lumps in the liquid batter mixture is counted when the 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, the term "homogeneous" means that there is no visible layer separation at least 30 minutes after the liquid batter mixture is prepared and allowed to stand to observe settling. In one embodiment, there is no visible layer separation 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 after the liquid batter mixture is prepared and allowed to stand to observe settling.

[0085] In one embodiment, the liquid batter mixture is allowed to stand at a temperature of about 10 to about 25° C. and observed for settling. In one embodiment, the liquid batter mixture is allowed to stand 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 heated to about 10 to about 11°C, about 11 to about 12°C, about 12 to about 13°C, about 13 to about 14°C, about 14 to about 15°C, about 15 to about 16°C, about 16 to about 17°C, about 17 to about 18°C, about 18 to about 19°C, about 19 to about 20°C, about 20 to about 21°C, about 21 to about 22°C, about 22 to about 23°C, about 23 to about 24°C, about The liquid batter mixture is left at a temperature of 24 to about 25° C., about 10 to about 12° C., about 11 to about 13° C., about 12 to about 14° C., about 13 to about 15° C., about 14 to about 16° C., about 15 to about 17° C., about 16 to about 18° C., about 17 to about 19° C., about 18 to about 20° C., about 19 to about 21° C., about 20 to about 22° C., about 21 to about 23° C., about 22 to about 24° C., or about 23 to about 25° C. In one embodiment, the liquid batter mixture is left at a temperature of 18.5° C.

[0086] In one aspect, the 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 food products 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 and dairy products. In one aspect, the food product is chicken nuggets.

[0087] In one aspect, the batter mixture containing pregelatinized pea starch has a higher "batter adhesion percentage" compared to a control batter mixture not containing 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 chicken nuggets.

[0089] In one embodiment, the "batter adhesion percentage" of a batter mixture comprising 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 comprising pregelatinized pea starch.

[0090] In one aspect, when used to coat foods for frying, a batter mixture containing pregelatinized pea starch improves the crispiness 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 crispiness of fried foods is measuring the maximum shear force of the fried food. For example, the texture of fried foods can be tested using a Kramer Shear Cell.

[0091] In one aspect, when used to coat foods for frying, batter mixtures containing pregelatinized pea starch provide improved color in the fried food compared to a control batter mixture not containing pregelatinized pea starch, which color in the fried food can be quantified by a colorimeter. In one aspect, the quantified color value of a fried food product coated in a batter mixture comprising 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 a fried food product coated in a control batter mixture not comprising pregelatinized pea starch.

[0092] The present invention provides a method for frying a food product coated with a batter mixture described herein, the method comprising frying the food product in frying oil, wherein the temperature of the frying oil is about 300 to about 400° F., and 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 frying time is about 1 to about 10 minutes.

[0093] In one aspect, the frying oil used in the methods 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, 353-354°F, 354-355°F, 355-356°F, 356-357°F, 357-358°F, 358-359°F, 360-361°F, 361-362°F, 362-363°F, 363-364°F, 364-365°F, 365-366°F, 366-367°F, 367-368°F, 368-369°F, 369-370°F, 371-372°F, 372-373°F, 373-374°F, 374-375°F, 375-376°F, 376-377°F, 377-378°F, 378-379°F, 379-380°F, 381-382°F, 382-383°F, Having a temperature 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 embodiment, the frying oil is at about 335°F, about 336°F, about 337°F, about 338°F, about 339°F, about 340°F, about 341°F, about 342°F, about 343°F, about 344°F, about 345°F, about 346°F, about 347°F, about 348°F, about 349°F, about 350°F, about 351°F, about 352°F, about 353°F, about 354°F, about 355°F, about 356°F, about 357°F, about 358°F, about 359°F, about 360°F, about 361°F, about 362°F, about 363°F, about 364°F, about 365°F, about 366°F, about 367°F, about 368°F, about 369°F, about 370°F, about 371°F, about 372°F, about 373°F, about 374°F, about 375°F, about 376°F, about 377°F, about 378°F, about 379°F, about 380°F, about 381°F, about 382°F, about 383°F, about 384°F, about 385°F, about 386°F, about 387°F, about 388°F, about 389°F, about 390°F, about 391°F, about 392°F, about 393°F, about 394°F, about 395°F, about 396°F, about 39 The temperature may be about 55°F, about 356°F, about 357°F, about 358°F, about 359°F, about 360°F, about 361°F, about 362°F, about 363°F, about 364°F, about 365°F, about 366°F, about 367°F, about 368°F, about 369°F, about 370°F, about 371°F, about 372°F, about 373°F, about 374°F, or about 375°F.

[0094] In one embodiment, the frying oil used in the methods described herein is from about 300 to about 305°F, from about 305 to about 310°F, from about 310 to about 315°F, from about 315 to about 320°F, from about 320 to about 325°F, from about 325 to about 330°F, from about 330 to about 335°F, from about 335 to about 340°F, from about 340 to about 345°F, from about 345 to about 350°F, from about 350 to about 355°F, from about 355 to about 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 The temperature may be 335°F, about 320 to about 340°F, about 325 to about 345°F, about 330 to about 350°F, about 335 to about 355°F, about 340 to about 360°F, about 345 to about 365°F, about 350 to about 370°F, about 355 to about 375°F, about 360 to about 380°F, about 365 to about 385°F, about 370 to about 390°F, about 375 to about 395°F, or about 380 to about 400°F.

[0095] In one embodiment, the frying time used in the methods 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 methods 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 for use in the methods described herein include vegetable oil, 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] From the foregoing, it will be appreciated that the present disclosure can be embodied in a variety of ways, including but not limited to:

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

[0099] Embodiment 2. A method of making a hydrocolloid-free wheat flour-based batter mix with pregelatinized pea starch, comprising: a) providing a fine particle size pregelatinized pea starch, the particle size being characterized by an "n" value and a "d" value according to German Standard DIN 66145, the "n" value being 1.2 to 1.8 and the "d" value being 100 to 120 μm; and b) mixing the pregelatinized pea starch with wheat flour to make a batter mix, wherein the pregelatinized pea starch accounts for 1% to 7% (w / w) of the dry weight of the batter mix, whereby c) 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 water at 7°C, wherein the ratio of water to dry ingredients in the batter mix is ​​3:2 (w / w), and the water and dry ingredients are mixed for 8-12 minutes and maintained at 16-20.5°C.

[0100] Embodiment 3. The method of embodiment 1, wherein the pregelatinized 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 of any one of embodiments 1-3, wherein the pregelatinized pea starch has an "n" value according to German Standard DIN 66145 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, 1.6 to 1.7, 1.7 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.

[0102] Embodiment 5. The method of any one of embodiments 1-4, wherein the pregelatinized pea starch has a "d" value according to German Standard DIN 66145 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.

[0103] Embodiment 6. The percentage of pregelatinized pea starch in the batter mixture is 1-1.5% (w / w) of the dry weight, 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), 5-5.5% (w / w), 6-7% (w / w), 7-8% (w / w), 8-9% (w / w), 9-10% (w / w), 10-11% (w / w), 11-12% (w / w), 12-13% (w / w), 13-14% (w / w), 14-15% (w / w), 15-16% (w / w), 16-17% (w / w), 17-18% (w / w), 18-19% (w / w), 19-20% (w / w), 20-21% (w / w), 21-22% (w / w), 22-23% (w / w), 23-24% (w / w), 24-25% (w / w), 25-26% (w / w), 26-27% (w / w), 27-28% (w / w), 28-29% (w / w), 29-30% (w / w), 30-31% (w / w), 31-32% (w / w), 32-33% (w / w), 33-34% (w / w), 34-35% (w / w), 35-36% (w / w), 36-37% (w / w), 37-38% (w / w % (w / w), 5.5 to 6% (w / w), 6 to 6.5% (w / w), 6.5 to 7% (w / w), 7 to 7.5% (w / w), 7.5 to 8% (w / w), 8 to 8.5% (w / w), 8.5 to 9% (w / w), 9 to 9.5% (w / w), or 9.5 to 10% (w / w).

[0104] Embodiment 7. The percentage of pregelatinized 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%, 3-9% by dry weight. 6. The method of any one of embodiments 1 and 3-5, wherein the concentration of the hydroxybenzoate is 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 of any one of embodiments 1 and 3-5, 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.

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

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

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

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

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

[0111] Embodiment 17. The method of embodiment 16, wherein the 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 of embodiment 16, wherein the total percentage of the one or more leavening agents is 0.5-5% (w / w) of the dry weight in the batter mixture.

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

[0114] Embodiment 20. The method of embodiment 19, wherein the 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 of embodiment 19, wherein the total percentage of the one or more flavoring agents in the batter mixture is 0.5-10% (w / w) of the dry weight.

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

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

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

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

[0120] Embodiment 26. The method of embodiment 25, wherein the cold water is at a temperature of 0 to 10°C prior to addition to the batter mixture.

[0121] Embodiment 27. The method of embodiment 26, wherein the cold water is at a temperature of 2 to 8°C prior to addition to the batter mixture.

[0122] Embodiment 28. The method of 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 prior to addition to the batter mixture.

[0123] Embodiment 29. The method of embodiment 26, wherein the cold water is at a temperature of about 7°C prior to addition to the batter mixture.

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

[0125] Embodiment 31. The method of 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 of embodiment 25, wherein the pregelatinized pea starch is mixed into the batter mixture at a temperature of 10 to 25°C.

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

[0128] Embodiment 34. The method of embodiment 32, wherein the pregelatinized pea starch is mixed into the batter mixture at a temperature of about 18.5°C.

[0129] Embodiment 35. The method of any one of embodiments 1 to 34, wherein the pregelatinized pea starch is mixed into the batter mixture by an electric mixer.

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

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

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

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

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

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

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

[0137] Embodiment 43. The method of 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 of any one of embodiments 23 to 43, wherein the liquid mixture is homogeneous.

[0139] Embodiment 45. The method of 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 of embodiment 45, wherein the viscosity of the batter mixture is measured using a viscometer.

[0141] Embodiment 47. The method of 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 of 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 of embodiment 45, wherein the viscosity of the batter mixture is measured using a Brookfield viscometer fitted with spindle S27 at 30 rpm and 18.5°C.

[0144] Embodiment 50. The method of embodiment 45, wherein the viscosity of the batter mixture comprising 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 comprising the pregelatinized pea starch.

[0145] Embodiment 51. The method of any one of embodiments 23-50, wherein the batter mixture comprising pregelatinized pea starch has a lower 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 comprising fine particle pregelatinized pea starch, wherein the percentage of pregelatinized pea starch in the batter mixture is 1 to 10% (w / w) of the dry weight, and the composition is hydrocolloid-free.

[0147] Embodiment 53. A composition of pregelatinized pea starch and a 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) 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, wherein the ratio of water to dry ingredients in the batter mix is ​​3:2 (w / w), and wherein the batter mix exhibits a Brookfield viscosity of about 2000 cps to about 4500 cps.

[0148] Embodiment 54. The composition of embodiment 52 or 53, wherein the pregelatinized 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 of embodiment 54, wherein the pregelatinized pea starch has an "n" value according to German Standard DIN 66145 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, 1.6 to 1.7, 1.7 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.

[0150] Embodiment 56. The composition of any one of embodiments 52 to 55, wherein the pregelatinized pea starch has a "d" value according to German Standard DIN 66145 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.

[0151] Embodiment 57. The percentage of pregelatinized 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) of the dry weight. , 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. The percentage of pregelatinized 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- 53. The composition of embodiment 52, wherein the concentration 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 of embodiment 52, 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.

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

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

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

[0157] Embodiment 63. The composition of embodiment 62, wherein the 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 of embodiment 62 or 63, wherein the one or more flours comprise wheat flour.

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

[0160] Embodiment 66. The composition of 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 of any one of embodiments 52 to 66, wherein the batter mixture further comprises one or more leavening agents.

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

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

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

[0165] Embodiment 71. The composition of embodiment 70, wherein the 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 of embodiment 70 or 71, wherein the total percentage of the one or more flavoring agents in the batter mixture is 0.5 to 10% (w / w) of the dry weight.

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

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

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

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

[0171] Embodiment 77. The composition of 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 of any one of embodiments 74 to 77, wherein the batter mixture further comprises oil.

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

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

[0175] Embodiment 81. The composition of 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 of any one of embodiments 74 to 81, wherein the liquid batter mixture is homogeneous.

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

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

[0179] Embodiment 85. A method of coating food products for frying using a pregelatinized pea starch and flour-based mixture, comprising coating chicken nuggets in pregelatinized pea starch mixed with 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, wherein the ratio of water to dry ingredients in the batter mix is ​​3:2 (w / w), and wherein the batter mix exhibits a Brookfield viscosity of about 2000 cps to about 4500 cps. The present disclosure also includes the following aspects. [1] 1. A method for preparing a hydrocolloid-free batter mixture, comprising: a) providing a fine particle size pregelatinized pea starch; 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 wherein the batter mixture does not contain a hydrocolloid. [2] 1. A method for making a hydrocolloid-free wheat flour-based batter mix with pregelatinized pea starch, comprising: a) providing a fine particle size pregelatinized pea starch, said particle size being characterized by an "n" value and a "d" value according to German standard DIN 66145, said "n" value being between 1.2 and 1.8 and said "d" value being between 100 and 120 μm; b) mixing the pregelatinized pea starch with wheat flour to form a batter mix, wherein the pregelatinized pea starch comprises 1% to 7% (w / w) of the dry weight of the batter mix, whereby the combination of pregelatinized pea starch and wheat flour comprises 92 to 94% of the dry weight of the batter mix; c) providing said 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) providing water at 7°C to the batter mix, wherein the ratio of water to dry ingredients in the batter mix is ​​3:2 (w / w), and the water and dry ingredients are mixed for 8 to 12 minutes and maintained at 16 to 20.5°C. [3] 10. The method according to claim 1, wherein the pregelatinized 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. [4] 3. The method of claim 1, 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 of the batter mixture. [5] 3. The method of claim 1, wherein the percentage of pregelatinized pea starch is 4.5 to 7.5% (w / w) of the dry weight of the batter mixture. [6] The method according to any one of [1] to [5], wherein the batter mixture further comprises one or more flours. [7] 6. The method of claim 6, wherein the total percentage of the one or more flours in the batter mixture is 80-95% (w / w) of the dry weight. [8] The method according to any one of [1] to [7], wherein the batter mixture further comprises one or more leavening agents. [9] [8] The method according to [8], wherein the total percentage of the one or more leavening agents in the batter mixture is 0.5 to 5% (w / w) of the dry weight.

[10] The method according to any one of [1] to [9], wherein the batter mixture further comprises one or more flavoring agents.

[11]

[10] The method according to

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

[12] The method according to any one of [1] to

[11] , wherein the batter mixture is a dry mixture.

[13] The method according to any one of [1] to

[11] , wherein the batter mixture is a liquid mixture.

[14]

[13] The method according to

[13] , wherein the batter mixture is an aqueous mixture.

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

[16]

[15] The method of

[15] , 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 addition to the batter mixture.

[17] 15. The method of claim 15, wherein the cold water is at a temperature of about 7°C before addition to the batter mixture.

[18]

[14] The method according to

[14] , wherein the percentage of water is 40 to 80% (w / w) of the liquid mixture.

[19] 15. The method according to claim 15, wherein the pregelatinized pea starch is mixed into the batter mixture at a temperature of 10 to 25°C.

[20] The method according to any one of

[13] to

[19] , wherein the liquid mixture is homogeneous. [twenty one] The method according to any one of

[13] to

[20] , wherein the viscosity of the batter mixture containing the pregelatinized pea starch is higher than the viscosity of a control batter mixture not containing the pregelatinized pea starch. [twenty two] The method according to

[21] , wherein the viscosity of the batter mixture is measured at a temperature of 15 to 25°C. [twenty three] 21. The method of claim 21, wherein the viscosity of the 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. [twenty four]

[23] The method of any one of

[13] to

[23] , wherein the batter mixture containing the pregelatinized pea starch has a reduced amount of lumps compared to a control batter mixture containing either pregelatinized corn starch or pregelatinized potato starch. [twenty five] 1. A composition for preparing a batter mixture comprising fine particle pregelatinized pea starch, wherein the percentage of said pregelatinized pea starch in said batter mixture is 1 to 10% (w / w) of the dry weight thereof, and wherein said composition is hydrocolloid-free.

[26] 1. A composition of pregelatinized pea starch and a wheat flour-based batter mix, comprising: pregelatinized pea starch mixed with wheat flour and water to form a batter mix; the batter mix 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 mix is ​​3:2 (w / w); The composition, wherein the batter mix exhibits a Brookfield viscosity of about 2000 cps to about 4500 cps.

[27] 25. The composition according to claim 24, wherein the pregelatinized 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.

[28]

[25] The composition of

[25] , wherein the percentage of the 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 of the batter mixture.

[29]

[25] or

[28] , wherein the percentage of the pregelatinized pea starch in the batter mixture is 4.5 to 7.5% (w / w) of the dry weight of the batter mixture.

[30] The composition according to any one of

[25] to

[29] , wherein the batter mixture further comprises one or more flours.

[31]

[30] The composition according to

[30] , wherein the total percentage of the one or more flours in the batter mixture is 80-95% (w / w) of the dry weight.

[32] The composition according to any one of

[25] to

[31] , wherein the batter mixture further comprises one or more leavening agents.

[33]

[32] The composition according to

[32] , wherein the total percentage of the one or more leavening agents in the batter mixture is 0.5 to 5% (w / w) of the dry weight.

[34] The composition according to any one of

[25] to

[33] , wherein the batter mixture further comprises one or more flavoring agents.

[35]

[34] The composition according to

[34] , wherein the total percentage of the one or more flavoring agents in the batter mixture is 0.5 to 10% (w / w) of the dry weight.

[36] The composition according to any one of

[25] to

[35] , wherein the batter mixture is a dry mixture.

[37] The composition according to any one of

[25] to

[35] , wherein the batter mixture is a liquid mixture.

[38]

[37] The composition according to

[37] , wherein the batter mixture is an aqueous mixture.

[39] The composition according to

[38] , wherein the percentage of water is 40 to 80% (w / w) of the liquid mixture.

[40] The composition according to any one of

[37] to

[39] , wherein the liquid batter mixture is homogeneous.

[41] The composition according to any one of

[37] to

[40] , wherein the liquid batter mixture has a viscosity of more than 3000 cps at 18.5°C.

[42] 1. A method for coating a food product, comprising: 1. A method comprising coating a food product in a batter mixture, the batter mixture comprising fine particle pregelatinized pea starch, the percentage of the pregelatinized pea starch being 1-10% (w / w) of the dry weight of the batter mixture, and the batter mixture being hydrocolloid-free.

[43] 1. A method of coating food for frying using a pregelatinized pea starch and wheat flour based mixture, comprising: coating chicken nuggets in pregelatinized pea starch mixed with wheat flour and water to form a batter mix, the batter mix 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 mix is ​​3:2 (w / w); The method wherein the batter mix exhibits a Brookfield viscosity of from about 2000 cps to about 4500 cps.

[0180] The following examples are offered for illustrative purposes and should not be construed as limiting. [Example]

[0181] Example 1: Preparation of fine particle pregelatinized pea starch (PREGEFLO® L100F) Fine particle size 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 German standard DIN 66145 as having an "n" value of 1.2-1.8 and a "d" value of 100-120 μm.

[0182] Example 2: Preparation of Batter Mixture Wheat flour-based batter mixtures are made by replacing either 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). Control wheat flour-based batter mixtures do not incorporate any pregelatinized starch. Additionally, salt, sodium acid pyrophosphate, sodium bicarbonate, dextrose, and xanthan are mixed with the wheat flour base (Tables 1 and 2). [Table 1] [Table 2]

[0183] Example 3. Viscosity evaluation of flour-based batter mixtures containing PREGEFLO® L100F Viscosity is determined by making 500 grams (g) of aqueous flour batter mixture, where 60% (w / w) cold water at 7°C is added to 40% (w / w) dry flour batter mix into a Hobart N50 mixer and mixed for 10 minutes at 50 rpm (speed 1). Once the water and dry flour batter mix are combined to form the aqueous flour batter, the temperature of the batter is maintained at 18.5°C. Viscosity is determined in three increments at 30 rpm and a temperature of 18.5°C using a Brookfield DV11+PRO viscometer with spindle S27. Viscosity readings for the aqueous 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 presented in Table 3 for PREGEFLO® L100F and Table 4 for PREGEFLO® M and PREGEFLO® P100.

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

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

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

[0187] Example 5: Evaluation of Sedimentation of Aqueous Flour-Based Batter Mixtures The settling of an aqueous flour-based batter mixture, 7% PREGEFLO® L100F, is compared with that of 7% PREGEFLO® M and 7% PREGEFLO® P100. 500 g of aqueous flour batter mixture is prepared by adding 60% (w / w) cold water at 7°C to 40% (w / w) dry flour batter mix into a Hobart N50 mixer and mixing at 50 rpm (speed 1) for 10 minutes. Once the water and dry flour batter mix are combined, the batter temperature is maintained at 18.5°C. 200 g of each batter to be tested is poured into a container. Settling is measured at 0.5, 1.5, and 3 hours based on visual observation of layer separation. No visible settling is observed in the batter mixture at any of the 0.5, 1.5, and 3 hour time points.

[0188] Example 6. Batter Adhesion, Texture Analysis, and Color Analysis of 5% and 7% PREGEFLO® L100F Flour-Based Batter Mixtures The ingredient list for the flour-based batter mix for deep frying is listed in Table 5. 500 g of control, 5% and 7% PREGEFLO® L100F aqueous flour batter mixes are made by adding 60% (w / w) cold water at 7°C to 40% (w / w) dry flour batter mix into a Hobart N50 mixer and mixing at 50 rpm (speed 1) for 10 minutes. Once the water and dry flour batter mix are combined, the batter temperature is maintained at 18.5°C. Chicken nuggets are dipped into the batter mixture and the batter adhesion is measured using the following formula:

number

[0189] Crispness is evaluated by detecting the maximum shear force and number of peaks in the batter for chicken nuggets once fried. Chicken nuggets coated in control, 5%, and 7% PREGEFLO® L100F aqueous flour batter mixtures are fried in vegetable oil at approximately 365°F (±2°F) for 3 minutes. The nuggets are placed in a Kramer shear cell with multiple blades and a 30 kg load. The force measurement mode is compression, the test speed is 2 mm / s, 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 travels from the starting position to touch the chicken nugget and penetrate it 0.5 mm. The maximum shear force and number of peaks for the chicken nuggets are calculated to determine crispness (Table 6). The maximum shear force of the control, 5%, and 7% PREGEFLO® L100F aqueous flour batter mixtures remains unchanged, but the number of peaks increases in the 5% and 7% PREGEFLO® L100F aqueous flour batter mixtures compared to the control.

[0190] The color of fried chicken nuggets coated in control, 5% and 7% PREGEFLO® L100F aqueous flour batter mixes is measured using a Hunter Miniscan XE Colorimeter. "L" is the lightness reading, "a" is the redness reading, and "b" is the yellowness reading (Figure 2). Chicken nuggets coated in 7% PREGEFLO® L100F aqueous flour batter mix exhibit 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 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, wherein the percentage of pregelatinized pea starch in the batter mixture is 1-10% (w / w) of the dry weight, and the batter mixture is 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 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, wherein the pregelatinized pea starch comprises 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 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 to the batter mixture; 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 to 12 minutes and maintained at 16 to 20.5°C.

3. 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 of the batter mixture.

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

5. The method of any one of claims 1 to 4, wherein the batter mixture further comprises one or more flours.

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

7. The method of any one of claims 1 to 6, wherein the batter mixture further comprises one or more leavening agents.

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

9. The method of any one of claims 1 to 8, wherein the batter mixture further comprises one or more flavoring agents.

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

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

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

15. 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. 15. 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. 14. The method of claim 13, wherein the percentage of water is 40-80% (w / w) of the liquid mixture.

18. 15. 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 any one of claims 12 to 18, wherein the liquid mixture is homogeneous.

20. 20. A method according to any one of claims 12 to 19, wherein the viscosity of the batter mixture comprising pregelatinised pea starch is higher than the viscosity of a control batter mixture not comprising pregelatinised 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. 21. The method of claim 20, wherein the viscosity of the 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. 23. The method of any one of claims 12 to 22, wherein the batter mixture comprising pregelatinized pea starch has a lower amount of lumps compared to a control batter mixture containing either pregelatinized corn starch or pregelatinized potato starch.

24. 1. A batter mix composition comprising pregelatinized pea starch mixed with flour, 1. A composition comprising: a batter mixture containing pregelatinized pea starch; a composition comprising pregelatinized pea starch and ...

25. 1. A composition of a batter mix comprising: pregelatinized pea starch 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; 1. A composition, wherein 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 1.2 to 1.8 and the "d" value being 80 to 150 μm.

26. 25. 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 according to claim 24 or 26, wherein the percentage of pregelatinised pea starch in the batter mixture is between 4.5 and 7.5% (w / w) of dry weight.

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

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

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

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

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

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

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

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

36. 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. A composition according to any one of claims 35 to 37, wherein the liquid batter mixture is homogeneous.

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

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

1. A method comprising 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 of the batter mixture, the batter mixture being hydrocolloid-free, and 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 for frying using a pregelatinized pea starch and wheat flour based mixture, comprising: coating 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; 1. A method according to claim 1, wherein 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.

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