| abstract |
A coating composition for application to a food substrate is formed from a gelatinized, reduced pH mixture of potato starch and water. The mixture can be formed with a seasoning selected to reduce the pH, and is initially partially gelatinized, then formed into a sheet. The sheet is heat treated to gelatinize the starch. The sheet is cooled, and rendered into breading sized particles or pellets. The breading is dried to a moisture content between 7.5% and 19% by weight, and then applied to the food substrate for subsequent cooking or heating to puff the pellets, such that the resulting product can be frozen and reheated. |