Batter coating has been shown to reduce fat uptake in deep-fat fried foods.
It is basically liquid dough containing flour and water, into which a product is dipped before it is fried
The batter system acts as a barrier to mass transfer during frying thus reducing fat uptake and prevents
moisture loss.It also improves food texture, flavor, aesthetic appeal,weight and volume.
Batter formulation is highly flexible, and apart from flour, it may also have other ingredients such as starch,seasoning, leavening agents, hydrocolloids, bread and crumbs.