Lentil flour shines in new batter, breading and coating system research
Research & Development
The study also showed similar preliminary results for battered fried fish and coated potato products. Researchers tested the effects of both deflavoured and raw lentil flour inclusion in various breading and coating systems including bone-in chicken thighs, chicken fillet tenders, fish fillet, and potato French fries.
“We ran a proof-of-concept study to qualify the benefits of lentil flour in these types of applications and the results were positive with significant incremental improvements to key factors in product and menu development for foodservice,” said Lentils.org corporate chef, James Bickmore-Hutt. “We recognize that batter and breading systems and processes vary significantly from operation to operation, so we encourage operators interested in learning more to reach out to us directly.”
Due to the trending popularity of chicken offerings and recent inquiries by industry stakeholders, Lentils.org funded a study to see if there are any opportunities for lentil flour to play a role in the battering process of fried chicken and other fried products. Until now, there existed little scientific evidence to quantify the benefits of lentil flour in this application.
“The study was executed to assess the performance of lentil flour as a pre-dust, batter, and breading agent in food applications under simulated foodservice operative conditions,” says Chef Bickmore-Hutt. “Lentil flour is a relatively flavour neutral flour that is naturally gluten-free, allergen-free and higher in protein and fibre than wheat flour. All of these great attributes really shined through in this study and produced an improved fried chicken.”