Microwaveable batter-coated, dough-enrobed foodstuff

A wet batter slurry for coating a dough-enrobed foodstuff, comprising:

• about 20-40 wt-% of a dry batter mixture in combination with about 60-80 wt-% liquid, the weight percentages being based on the total weight of the wet slurry;
• the dry batter mixture comprising:
• (a) about 30-70 wt-% high amylose flour of at least about 50% amylose based on starch content;
• (b) about 30-70 wt-% wheat flour;
• (c) about 1-16 wt-% chemical leavening agent comprising sodium bicarbonate and a baking acid;
• and
• (d) at least about 0.8 wt-% of cellulose derivative wherein the cellulose derivative increases batter viscosity with increasing pH;
• the weight percentages being based on the total weight of the dry mixture;
• said dry mixture when combined with the liquid, being capable of producing a wet slurry mixture which is tolerant to shear thinning with mixing over time;
• said slurry mixture a pH of at least about 6.4 being effective to provide a film of batter which will adhere to and uniformly coat the surface of a dough-enrobed foodstuff wherein said dough comprises less than about 10 wt-% fat and from about 24 wt-% to 32 wt-% added water, and capable of providing an outer crust layer on the surface of the batter-coated, dough-enrobed foodstuff when the foodstuff is pre-fried in hot oil or fat and cooked by microwave radiation, the crust layer being crisp-textured, porous, toast-colored and otherwise not gummy.

A batter-coated, dough-enrobed foodstuff, comprising:

• a foodstuff filling enrobed by a flour-based dough wherein said dough comprises less than bout 10 wt-% fat and from about 24 wt-% to 32 wt-% added water and having an outer coating of a high amylose flour-based batter slurry having a pH of at least about 6.4, said dry batter mixture, comprising:
• (a) about 30-70 wt-% high amylose flour of at least about 50% amylose based on starch content;
• (b) about 30-70 wt-% wheat flour;
• (c) about 1-16 wt-% chemical leavening agent comprising sodium bicarbonate and a baking acid;
• and
• (d) at least about 0.8 wt-% of cellulose derivative wherein the cellulose derivative increases batter viscosity with increasing pH;
• the weight percentages being based on the total weight of the dry mixture;
• said dry mixture, in combination with an effective amount of liquid, being capable of producing a wet slurry mixture which is tolerant to shear thinning with mixing over time;
• said slurry mixture being effective to provide a film of batter which will adhere to and uniformly coat the surface of a dough-enrobed foodstuff, and capable of providing an outer crust layer on the surface of the batter-coated, dough-enrobed foodstuff.

A batter-coated, dough-enrobed foodstuff, comprising:

• a foodstuff filling enrobed by a flour-based dough wherein said dough comprises less than about 10 wt-% fat and from about 24 wt-% to 32 wt-% added water and having an outer surface of a high amylose flour-based batter slurry having a pH of at least about 6.4, said wet batter slurry comprising:
• about 20-40 wt-% of a dry batter mixture in combination with about 60-80 wt-% liquid, the weight percentages being based on the total weight of the wet slurry;
• the dry batter mixture comprising:
• (a) about 30-70 wt-% high amylose flour of at least about 50% amylose based on starch content;
• (b) about 30-70 wt-% wheat flour;
• (c) about 1-16 wt-% chemical leavening agent comprising sodium bicarbonate and a baking acid;
• and
• (d) at least about 0.8 wt-% of cellulose derivative wherein the cellulose derivative increases batter viscosity with increasing pH;
• the weight percentages being based on the total weight of the dry mixture;
• said dry mixture when combined with the liquid, being capable of producing a wet slurry mixture which is tolerant to shear thinning with mixing over time;
• said slurry mixture being effective to provide a film of batter which will adhere to and uniformly coat the surface of a dough-enrobed foodstuff, and capable of providing an outer crust layer on the surface of the batter-coated, dough-enrobed foodstuff when the foodstuff being pre-fried in hot oil or fat.

A batter-coated, dough-enrobed foodstuff, comprising:

• a foodstuff filling enrobed by a flour-based dough wherein said dough comprises less than bout 10 wt-% fat and from about 24 wt-% to 32 wt-% added water and having an outer coating of a high amylose flour-based batter slurry having a pH of at least about 6.4, said wet batter slurry comprising:
• about 20-40 wt-% of a dry batter mixture in combination with about 60-80 wt-% liquid, the weight percentages being based on the total weight of the wet slurry;
• the dry batter mixture comprising:
• (a) about 30-70 wt-% high amylose flour of at least about 50% amylose based on starch content;
• (b) about 30-70 wt-% wheat flour;
• (c) about 1-16 wt-% chemical leavening agent comprising sodium bicarbonate and a baking acid;
• and
• (d) at least about 0.8 wt-% of cellulose derivative wherein the cellulose derivative increases batter viscosity with increasing pH;
• the weight percentages being based on the total weight of the dry mixture;
• said dry mixture when combined with the liquid, being capable of producing a wet slurry mixture which is tolerant to shear thinning with mixing over time;
• said slurry mixture being effective to provide a film of batter which will adhere to and uniformly coat the surface of a dough-enrobed foodstuff, and capable of providing an outer crust layer on the surface of the batter-coated, dough-enrobed foodstuff, and being pre-fried in hot oil or fat and cooked to doneness by microwave radiation, convection heating, frying or any combination thereof, wherein the cooked dough layer is soft, firm and moist and the outer batter coating is crisp, porous and toast-colored.