Microwaveable batter-coated dough

A batter-coated 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 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 which 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 at pH of at least 6.4 effective to provide a film of batter which will adhere to and uniformly coat the surface of said dough 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 dough when the dough is prefried in hot oil or fat and cooked by microwave radiation, the crust layer being crisp-textured, porous, and toast colored.

A method for preparing a batter-coated dough;

• said method comprising:
• (a) preparing a dough;
• (b) preparing a dry batter mixture by combining:
• (i) about 30-70 wt-% high amylose flour of at least about 50% amylose based on starch content;
• (ii) about 30-70 wt-% wheat flour;
• (iii) about 1-16 wt-% chemical leavening agent comprising sodium bicarbonate in a baking acid;
• and
• (iv) at least about 0.8 wt-% of a cellulose derivative which 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 at a pH of at least 6.4 and being effective to provide a film of batter which will adhere to and uniformly coat the surface of the dough;
• wherein said dough comprises less than about 10 wt-% fat and from about 24 wt-% to about 32 wt-% added water;
• and said slurry mixture being capable of providing an outer crust layer on the surface of the dough when the dough is prefried in hot oil or fat and cooked by microwave radiation, the crust layer being crisp-textured, porous, and toast colored;
• (c) preparing a wet batter slurry;
• wherein preparing the wet batter slurry comprises combining about 20-40 wt-% of said dry batter mixture with about 60 to about 80 wt-% liquid, the weight percentages being based on the total weight of the wet slurry;
• and
• (d) applying said wet batter slurry to said dough to form a batter-coated dough.