Patent Description:
Batters are aqueous mixtures used for coating food products, such as meat and vegetables, including for use with deep frying. Coating of food products with batter prior to deep frying is common as it can act to improve the appearance, enhance the flavor, reduce dehydration, aid in enhanced coloring, and reduce dehydration of the food product. Further, coating food products with batter can also aid in reducing water loss and less oil absorption during deep frying.

Dextrins, a type of hydrocolloid, are often added to batters to improve crispness once the coated food product has been deep fried. However, there is a need to find alternatives to dextrins as they are not considered "clean" ingredients.

An alternative to dextrins is native starches, however, they are often considered not the best solution as the batter does not stay viscous unless cooked. Batter viscosity is a determinant of the amount of batter pick-up on the food product.

Pregelatinized starches are a desirable alternative as they can provide viscosity to the aqueous batter without cooking, however, pregelatinized starches can result in lumping of batters. <CIT> discloses an edible batter composition for coating a food product (e.g. chicken nugget) for frying, said edible batter composition comprising <NUM>-<NUM>% flour; <NUM>-<NUM>% water; <NUM>-<NUM>% of a protein and/or peptide mixture derived; a leavening system; <NUM>-<NUM>% of one or more colouring agents; and <NUM>-<NUM>% of native or modified starch.

Therefore there is a need to identify a "clean" alternative to hydrocolloids that provides viscosity to aqueous batter, limits lumps, and maintains a crispy coating post deep frying.

In one aspect, this disclosure provides a method of making a batter mixture free of hydrocolloids, where the method comprises the steps of (a) providing a pregelatinized pea starch, wherein the pregelatinized pea starch has a granulometry characterized by a "n" value and a "d" value according to German norm DIN <NUM>, wherein the "n" value is from <NUM> to <NUM> and the "d" value is from <NUM> to <NUM>; and (b) mixing the pregelatinized pea starch into a batter mixture, where the percentage of the pregelatinized pea starch is from <NUM> to <NUM>% (w/w) of the dry weight in the batter mixture, and where the batter mixture does not comprise a hydrocolloid.

In one aspect, the batter mixture used in the methods and compositions described herein comprises fine granulometry pregelatinized pea starch and one or more flours. In one aspect, the batter mixture used in the methods and compositions described herein further comprises one or more leavening agents, one or more flavoring agents, one or more buffering agents, or any combination thereof. In one aspect, the batter mixture used in the methods and compositions described herein comprises one or more flours, one or more leavening agents, one or more flavoring agents, one or more buffering agents, or any combination thereof. In one aspect, the flours used in the batter mixtures described herein are selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, oat flour, and any combination thereof.

In one aspect, the batter mixture used in the methods and compositions described herein is a liquid mixture. In another aspect, the batter mixture used in the methods and compositions described herein is a dry mixture. In one aspect, the viscosity of a liquid batter mixture comprising the pregelatinized pea starch used in the methods and compositions described herein is higher than the viscosity of a control batter mixture without the pregelatinized pea starch. In one aspect, the viscosity of a liquid batter mixture comprising the pregelatinized pea starch used in the methods and compositions described herein is higher than the viscosity of a batter mixture comprising pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch.

In one aspect, the liquid batter mixture comprising the pregelatinized pea starch used in the methods and compositions described herein has less amount of lumps compared to a liquid batter mixture comprising pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch.

In one aspect, this disclosure provides a method of making a wheat flour based batter mix free of hydrocolloids with a pregelatinized pea starch, where the method comprises the steps of (a) providing fine granulometry pregelatinized pea starch, where the granulometry is characterized by a "n" value and "d" value according to German norm DIN <NUM>, where the "n" value is from <NUM> to <NUM> and the "d" value is from <NUM> to <NUM>; (b) mixing the pregelatinized pea starch with wheat flour to make a batter mix, where the pregelatinized pea starch comprises from <NUM> to <NUM>% (w/w) of the dry weight in the batter mix, and where the combined pregelatinized pea starch and wheat flour constitutes <NUM> to <NUM>% of the dry weight in the batter mix; (c) providing <NUM> to <NUM>% (w/w) of salt, <NUM> to <NUM>% (w/w) of sodium acid pyrophosphate, <NUM> to <NUM>% (w/w) of sodium bicarbonate, and <NUM> to <NUM>% (w/w) of dextrose to the batter mix; and (d) providing water at <NUM> to the batter mix, where the ratio of water to dry ingredients in the batter mix is <NUM>:<NUM> (w/w) and where the water and the dry ingredients is mixed for <NUM> to <NUM> minutes and maintained at <NUM> to <NUM>.

In one aspect, this disclosure provides a composition of pregelatinized pea starch and wheat flour based batter mix where the composition comprises: pregelatinized pea starch mixed with wheat flour and water to form a batter mix, where the batter mix comprises from <NUM>% to <NUM>% (w/w of the dry weight) pregelatinized pea starch, <NUM>% (w/w) of salt, <NUM>% (w/w) of sodium acid pyrophosphate, <NUM>% (w/w) of sodium bicarbonate, and <NUM>% (w/w) dextrose, where the ratio of water to dry ingredients in the batter mix is <NUM>:<NUM> (w/w), and where the batter mix exhibits a Brookfield viscosity from about <NUM> cps to about <NUM> cps.

In one aspect, this disclosure provides a method of coating a food product, where the method comprising: coating a food product in a batter mixture, where the batter mix comprises a pregelatinized starch, wherein the pregelatinized pea starch has a granulometry characterized by a "n" value and a "d" value according to German norm DIN <NUM>, wherein the "n" value is from <NUM> to <NUM> and the "d" value is from <NUM> to <NUM>; and where the percentage of the pregelatinized pea starch is from <NUM> to <NUM>% (w/w) of the dry weight in the batter mixture, and where the composition is free of hydrocolloids.

In one aspect, this disclosure provides a method of coating a food product for deep frying with a pregelatinized pea starch and wheat flour based mixture, where the method comprises coating the food product in a pregelatinized pea starch mixed with wheat flour and water to form a batter mix, where the batter mix comprises from <NUM> to <NUM>% (w/w of the dry weight) pregelatinized pea starch, <NUM>% (w/w) of salt, <NUM>% (w/w) of sodium acid pyrophosphate, <NUM>% (w/w) of sodium bicarbonate, and <NUM>% (w/w) dextrose, where the ratio of water to dry ingredients in the batter mix is <NUM>:<NUM> (w/w), and where the batter mix exhibits a Brookfield viscosity from about <NUM> cps to about <NUM> cps.

Unless defined otherwise, all technical and scientific terms used have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Where a term is provided in the singular, the inventors also contemplate aspects of the disclosure described by the plural of that term. Where there are discrepancies in terms and definitions used in references that are incorporated by reference, the terms used in this application shall have the definitions given herein. Other technical terms used have their ordinary meaning in the art in which they are used, as exemplified by various art-specific dictionaries, for example, "<NPL>), the "<NPL>), or the "<NPL>). The inventors do not intend to be limited to a mechanism or mode of action. Reference thereto is provided for illustrative purposes only.

As used herein, the singular form "a," "an," and "the" include plural references unless the context clearly dictates otherwise.

As used herein, the term "about" indicates that a value includes the inherent variation of error for the method being employed to determine a value, or the variation that exists among experiments.

As used herein, the term "batter mixture" or "batter mix" refers to a flour-based mixture that can be used to coat a food product for frying. For example, a batter mixture may comprise wheat flour, corn flour, or rice flour as its main ingredient. A batter mixture may also comprise other ingredients such as other flours, starch and starch derivatives, hydrocolloids, leavening agents, flavoring agents, and colorants. In one aspect, a batter mixture is a dry mixture. In another aspect, a batter mixture is a liquid mixture. In a further aspect, a batter mixture is an aqueous mixture.

As used herein, the term "pea starch" refers to starch prepared from the seeds of Pisum Sativum. In one aspect, a pea starch is prepared from garden peas (Pisum Sativum ssp. In another aspect, a pea starch is prepared from field peas (Pisum Sativum ssp. In one aspect, a pea starch is prepared from fresh peas. In another aspect, a pea starch is prepared from frozen peas. In one aspect, a pea starch does not comprise a significant amount of protein. In one aspect, a pea starch comprises no more than <NUM>% (w/w) of protein. In another aspect, a pea starch does not comprise a significant amount of fibers. In one aspect, a pea starch comprises an amylose content greater than <NUM>% (w/w). In another aspect, a pea starch comprises an amylose content greater than <NUM>% (w/w). In a further aspect, a pea starch comprises an amylose content greater than <NUM>% (w/w).

As used herein, the term "pregelatinized starch" refers to a starch which has been cooked and then dried, e.g., in the starch factory on a drum dryer or in an extruder, making the starch cold-water-soluble. Pregelatinized starch can be obtained by, e.g., steam cooking, jet-cooker cooking, cooking on a drum, cooking in kneader/extruder systems, followed by drying, for example, in an oven, by hot air on a fluidized bed, on rotating drum, by atomization, by extrusion, or by lyophilization. A pregelatinized starch can be further processed, e.g., by using a hammer mill, to obtain fine granulometry pregelatinized starch with desirable particle sizes.

As used herein, the term "fine granulometry" is characterized by the grain (particle) equivalent diameter "d" and the slope "n" of the representation of grain particle size distribution (RRSB) function according to German norm DIN <NUM>. The fine granulometry refers to a granulometry characterized by an "n" value from <NUM> to <NUM> and a "d" value from <NUM> to <NUM> according to German norm DIN <NUM>. In one aspect, a fine granulometry refers to a granulometry characterized by an "n" value from <NUM> to <NUM> and a "d" value from <NUM> to <NUM> according to German norm DIN <NUM>.

In one aspect, the pregelatinized pea starch used in the methods and compositions disclosed herein has an "n" value from <NUM> to <NUM> and a "d" value from <NUM> to <NUM> according to German norm DIN <NUM>.

In one aspect, the pregelatinized pea starch has an "n" value from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM>. to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM> from <NUM> to <NUM>, from <NUM> to <NUM>, from <NUM> to <NUM>, or from <NUM> to <NUM> according to German norm DIN <NUM>. In one aspect, the pregelatinized pea starch has an "n" value of about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, or about <NUM> according to German norm DIN <NUM>.

In one aspect, the pregelatinized pea starch has a "d" value from <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, <NUM> to <NUM>, or <NUM> to <NUM> according to German norm DIN <NUM>. In one aspect, the pregelatinized pea starch has an "d" value of about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, or about <NUM> according to German norm DIN <NUM>.

In one aspect, a pregelatinized starch used in the methods and compositions described herein may be obtained from the products manufactured and sold under the brand name PREGEFLO®. For example, as used herein, PREGEFLO® L100G is from pea starch, PREGEFLO® P100 is from potato starch, and PREGEFLO® M is from corn starch. PREGEFLO® L100G may be processed, e. g, using a hammer mill, to prepare PREGEFLO® L100F (F for Fine granulometry).

As used herein, the term "hydrocolloid" refers to a substance that forms a gel in the presence of water. Hydrocolloids are employed in food mainly to influence texture or viscosity. Many hydrocolloids are derived from natural polysaccharide sources. Non-exclusive examples of hydrocolloids include gelatin, pectin, agar, carrageenan, xanthan gum, gum arabic, guar gum, locust bean gum, dextrin, and cellulose derivatives such as carboxymethyl cellulose (CMC), hydroxyethyl cellulose (HEC), hydroxypropyl cellulose (HPC), and hydroxypropyl methylcellulose (HPMC).

As used herein, the term "hydrocolloid" does not include starch or flour. As used herein, the term "free of hydrocolloids" means that the batter mixture does not comprise a significant amount of hydrocolloids. A "significant amount" of a given hydrocolloid in a batter mixture means that the percentage of the given hydrocolloid is at least <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, a batter mixture used in the methods and compositions disclosed herein is free of xanthan gum. In another aspect, a batter mixture used in the methods and compositions disclosed herein is free of dextrin. In one aspect, a batter mixture used in the methods and compositions disclosed herein does not comprise any xanthan gum. In another aspect, a batter mixture used in the methods and compositions disclosed herein does not comprise any dextrin.

The present disclosure provides method for preparing a batter mixture free of hydrocolloids, comprising (a) providing a pregelatinized pea starch, wherein the pregelatinized pea starch has a granulometry characterized by a "n" value and a "d" value according to German norm DIN <NUM>, wherein the "n" value is from <NUM> to <NUM> and the "d" value is from <NUM> to <NUM>; and (b) mixing the pregelatinized pea starch into a batter mixture, where the percentage of the pregelatinized pea starch is from <NUM> to <NUM>% (w/w) of the dry weight in the batter mixture, and where the batter mixture does not comprise a hydrocolloid.

In one aspect, the present disclosure provides the method for making the batter mix free of hydrocolloids comprising.

In one aspect, the percentage of the pregelatinized pea starch used in the methods and compositions disclosed herein is from <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), <NUM> to <NUM>% (w/w), or <NUM> to <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the percentage of the pregelatinized pea starch used in the methods and compositions disclosed herein is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about 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In one aspect, the percentage of the pregelatinized pea starch used in the methods and compositions disclosed herein is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the percentage of the pregelatinized pea starch used in the methods and compositions disclosed herein is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In another aspect, the percentage of the pregelatinized pea starch used in the methods and compositions disclosed herein is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions disclosed herein further comprises one or more flours. In one aspect, the one of more flours are selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, oat flour, and any combination thereof.

In one aspect, the combined percentage of the one or more flours in a batter mixture described herein is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more flours in a batter mixture is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more flours in a batter mixture is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions described herein further comprises wheat flour. In one aspect, the percentage of the wheat flour is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the wheat flour is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the wheat flour is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture. In another aspect, the percentage of the wheat flour is from about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, or about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions described herein further comprises corn flour. In one aspect, the percentage of the corn flour is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the corn flour is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the corn flour is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture. In another aspect, the percentage of the corn flour is from about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, or about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions described herein further comprises rice flour. In one aspect, the percentage of the rice flour is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the rice flour is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the rice flour is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture. In another aspect, the percentage of the rice flour is from about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, or about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions described herein further comprises potato flour. In one aspect, the percentage of the potato flour is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the potato flour is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the potato flour is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture. In another aspect, the percentage of the potato flour is from about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, or about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions described herein further comprises oat flour. In one aspect, the percentage of the oat flour is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the oat flour is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the oat flour is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture. In another aspect, the percentage of the oat flour is from about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, about <NUM> to about <NUM>%, or about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions disclosed herein further comprises one or more leavening agents. In one aspect, the one of more leavening agents are selected from the group consisting of baking powder, baking soda, yeast, and any combination thereof. In one aspect, the combined percentage of the one or more leavening agents is from about <NUM>% to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more leavening agents is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more leavening agents is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more leavening agents is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the one or more leavening agents comprise baking powder. In one aspect, the percentage of the baking powder is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the baking powder is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the baking powder is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the one or more leavening agents comprise baking soda. In one aspect, the percentage of the baking soda is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the baking soda is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the baking soda is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the one or more leavening agents comprise yeast. In one aspect, the percentage of the yeast is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the yeast is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the yeast is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions disclosed herein further comprises one or more flavoring agents. In one aspect, the one of more flavoring agents are selected from the group consisting of salt, sucrose, dextrose, spices, and any combination thereof. In one aspect, the combined percentage of the one or more flavoring agents is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more flavoring agents is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, about from <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more flavoring agents is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> 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about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more flavoring agents is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the one or more flavoring agents comprise salt. In one aspect, the percentage of the salt is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the salt is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the salt is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the one or more flavoring agents comprise sucrose. In one aspect, the percentage of the sucrose is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the sucrose is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the sucrose is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the one or more flavoring agents comprise dextrose. In one aspect, the percentage of the dextrose is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the dextrose is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the dextrose is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions disclosed herein further comprises one or more buffering agents. In one aspect, the one of more buffering agents comprise sodium acid pyrophosphate. In one aspect, the combined percentage of the one or more buffering agents is from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more buffering agents is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more leavening agents is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the combined percentage of the one or more buffering agents is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the one or more buffering agents comprise sodium acid pyrophosphate. In one aspect, the percentage of the sodium acid pyrophosphate is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the sodium acid pyrophosphate is from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM>% to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, from about <NUM> to about <NUM>%, or from about <NUM> to about <NUM>% (w/w) of the dry weight in the batter mixture. In one aspect, the percentage of the sodium acid pyrophosphate is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the dry weight in the batter mixture.

In one aspect, the batter mixture used in the methods and compositions disclosed herein further comprises oil.

In another aspect, the batter mixture used in the methods and compositions disclosed herein further comprises beer.

In one aspect, the batter mixture used in the methods and compositions disclosed herein further comprises egg white, or egg yolk, or both.

In another aspect, the batter mixture used in the methods and compositions disclosed herein further comprises milk or dry milk powder.

In one aspect, the batter mixture used in the methods and compositions disclosed herein is prepared by adding cold water into the batter mixture. In one aspect, the cold water is at a temperature from <NUM> to <NUM> before adding into the batter mixture. In one aspect, the cold water is at a temperature of about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>. , about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, or about <NUM> before adding into the batter mixture. In one aspect, the cold water is at a temperature of about <NUM> before adding into the batter mixture. In one aspect, the cold water is at a temperature from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, or from about <NUM> to about <NUM> before adding into the batter mixture.

In one aspect, the percentage of water used in the batter mixture described herein is from about <NUM> to about <NUM>% (w/w) of the liquid batter mixture. In one aspect, the percentage of water is from about <NUM> to <NUM>%, about <NUM> to <NUM>%, about <NUM> to <NUM>%, about <NUM> to <NUM>%, about <NUM> to <NUM>%, about <NUM> to <NUM>%, about <NUM> to <NUM>%, or about <NUM> to <NUM>% (w/w) of the liquid batter mixture. In another aspect, the percentage of water is about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% (w/w) of the liquid batter mixture.

In one aspect, the pregelatinized pea starch is mixed into the batter mixture at a temperature from about <NUM> to about <NUM>. In one aspect, the pregelatinized pea starch is mixed into the batter mixture at a temperature from about <NUM> to about <NUM>, about <NUM> to about <NUM>, or about <NUM> to about <NUM>. In one aspect, the pregelatinized pea starch is mixed into the batter mixture at a temperature of about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, or about <NUM>. In one aspect, the pregelatinized pea starch is mixed into the batter mixture at a temperature from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, or from about <NUM> to about <NUM>. In one aspect, the pregelatinized pea starch is mixed into the batter mixture at a temperature of <NUM>.

In one aspect, the ratio of liquid to dry ingredients in a liquid batter mixture used in the methods and compositions described herein is about <NUM>:<NUM> (w/w). In one aspect, the ratio of liquid to dry ingredients in a liquid batter mixture described herein is from about <NUM>:<NUM> to about <NUM>:<NUM> (w/w). In one aspect, the ratio of liquid to dry ingredients in a liquid batter mixture used in the methods and compositions described herein is about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, or about <NUM>:<NUM>.

In one aspect, the ratio of water to dry ingredients in an aqueous batter mixture used in the methods and compositions described herein is about <NUM>:<NUM> (w/w). In one aspect, the ratio of water to dry ingredients in an aqueous batter mixture described herein is from about <NUM>:<NUM> to about <NUM>:<NUM> (w/w). In one aspect, the ratio of water to dry ingredients in an aqueous batter mixture used in the methods and compositions described herein is about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, or about <NUM>:<NUM>.

In one aspect, the pregelatinized pea starch is mixed into a batter mixture used in the methods and compositions described herein with an electrical mixer. In another aspect, the pregelatinized pea starch is mixed into a batter mixture used in the methods and compositions described herein with a manual mixer. Many electrical mixers are available in the market. For example, in one aspect, the pregelatinized pea starch is mixed into the batter mixture with a Hobart N50 mixer for <NUM> minutes at speed <NUM> (<NUM> rpm).

In one aspect, the pregelatinized pea starch is mixed into a batter mixture used in the methods and compositions described herein at a speed from about <NUM> to about <NUM> rpm. In one aspect, the pregelatinized pea starch is mixed into the batter mixture at a speed of about <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, <NUM> rpm, or <NUM> rpm.

In another aspect, the pregelatinized pea starch is mixed into a batter mixture used in the methods and compositions described herein at a speed from about <NUM> to about <NUM> rpm. In one aspect, the pregelatinized pea starch is mixed into the batter mixture at a speed of about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, about <NUM> rpm, or about <NUM> rpm. In one aspect, the pregelatinized pea starch is mixed into the batter mixture at a speed from about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, about <NUM> to about <NUM> rpm, or about <NUM> to about <NUM> rpm.

In one aspect, the pregelatinized pea starch is mixed into a batter mixture used in the methods and compositions described herein for about <NUM> to about <NUM> minutes. In one aspect, the pregelatinized pea starch is mixed into the batter mixture for about <NUM> minute, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, or about <NUM> minutes. In one aspect, the pregelatinized pea starch is mixed into the batter mixture for about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to <NUM> minutes, about <NUM> to about <NUM> minutes, about <NUM> to about <NUM> minutes, about <NUM> to about <NUM> minutes, about <NUM> to about <NUM> minutes, about <NUM> to about <NUM> minutes, or about <NUM> to about <NUM> minutes.

In one aspect, the presence of the pregelatinized pea starch in the batter mixture used in the methods and compositions described herein provides viscosity to the batter mixture. In one aspect, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is higher than the viscosity of a control liquid batter mixture without the pregelatinized pea starch. The viscosity of the batter mixture can be measured using a viscometer. Many viscometers are available in the market. In one aspect, the viscosity of a liquid batter mixture is measured using Brookfield DV <NUM>+PRO viscometer attached with spindle S <NUM> at <NUM> at <NUM> rpm.

In one aspect, the viscosity of a liquid batter mixture is measured at the temperature of about <NUM> to about <NUM>. In one aspect, the viscosity of a liquid batter mixture is measured at the temperature of about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, or about <NUM>. In one aspect, the viscosity of a liquid batter mixture is measured at the temperature from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, or from about <NUM> to about <NUM>. In one aspect, the viscosity of a liquid batter mixture is measured at the temperature of <NUM>.

In one aspect, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, or at least <NUM>% higher than the viscosity of a control liquid batter mixture without the pregelatinized pea starch. In one aspect, the control liquid batter mixture comprises one or more hydrocolloids. In another aspect, the control liquid batter mixture does not comprise any hydrocolloids. In one aspect, the control liquid batter mixture comprises xanthan. In one aspect, the control liquid batter mixture comprises <NUM>% (w/w) xanthan in the dry weight of the batter mixture. In one aspect, the control liquid batter mixture comprises from <NUM> to <NUM>% (w/w) xanthan in the dry weight of the batter mixture.

In one aspect, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, greater than <NUM> cps, or greater than <NUM> cps when measured at <NUM>. In one aspect, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, from <NUM> to <NUM> cps, or from <NUM> to <NUM> cps.

In one aspect, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is higher than the viscosity of a liquid batter mixture comprising pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch. In one aspect, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is higher than the viscosity of a liquid batter mixture comprising the same percentage of pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch. In one aspect, the viscosity of a liquid batter mixture comprising pregelatinized pea starch is at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, at least <NUM>% higher, or at least <NUM>% higher than the viscosity of a batter mixture comprising the same percentage of pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch.

In one aspect, a liquid batter mixture comprising pregelatinized pea starch has less amount of lumps compared to a liquid batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch. In another aspect, a liquid batter mixture comprising pregelatinized pea starch has less amount of lumps compared to a control liquid batter mixture without the pregelatinized pea starch.

In one aspect, the number of lumps larger than <NUM> millimeter (mm), larger than <NUM>, larger than <NUM>, larger than <NUM>, larger than <NUM>, larger than <NUM>, larger than <NUM>, larger than <NUM>, larger than <NUM>, or larger than <NUM> in diameter is counted. In one aspect, the number of lumps larger than <NUM> in diameter is counted. In one aspect, the number of lumps with diameter from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, or from about <NUM> to about <NUM> is counted.

In one aspect, a liquid batter mixture comprising pregelatinized pea starch has at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, or at least <NUM>% less of lumps compared to a liquid batter mixture containing pregelatinized corn starch or pregelatinized potato starch instead of the pregelatinized pea starch. In another aspect, a liquid batter mixture comprising pregelatinized pea starch has at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, at least <NUM>% less, or at least <NUM>% less of lumps compared to a control liquid batter mixture without the pregelatinized pea starch.

In one aspect, the number of lumps in a liquid batter mixture is counted when the liquid batter mixture is at a temperature from about <NUM> to about <NUM>. In one aspect, the number of lumps in a liquid batter mixture is counted when the liquid batter mixture is at the temperature of about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, or about <NUM>. In one aspect, the number of lumps in a liquid batter mixture is counted when the liquid batter mixture is at the temperature from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, or from about <NUM> to about <NUM>. In one aspect, the number of lumps in a liquid batter mixture is counted when the liquid batter mixture is at the temperature of <NUM>.

In one aspect, a liquid batter mixture used in the methods and compositions disclosed herein is homogenous. As used herein, the term "homogenous" means that there is no visible separation of layers at least <NUM> minutes after the liquid batter mixture is prepared and set aside to observe the sedimentation. In one aspect, there is no visible separation of layers at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, at least <NUM> minutes, or at least <NUM> minutes after the liquid batter mixture is prepared and set aside to observe the sedimentation.

In one aspect, the liquid batter mixture is set aside at a temperature from about <NUM> to about <NUM> to observe the sedimentation. In one aspect, the liquid batter mixture is set aside at the temperature of about <NUM>, about <NUM>, about <NUM><NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, about <NUM>, or about <NUM>. In one aspect, the liquid batter mixture is set aside at the temperature from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, from about <NUM> to about <NUM>, or from about <NUM> to about <NUM>. In one aspect, the liquid batter mixture is set aside at the temperature of <NUM>.

In one aspect, a batter mixture used in the methods and compositions disclosed herein can be used to coat a variety of food products for frying. Non-exclusive examples of food products include: meat and meat products, poultry and poultry products, fish and fish products, seafood and seafood products, vegetables and vegetable product, fruits and fruit products, grains and grain products, and diary and diary product. In one aspect, the food product is a chicken nugget.

In one aspect, a batter mixture comprising pregelatinized pea starch has higher "batter pick-up percentage" compared to a control batter mixture without the pregelatinized pea starch. The "batter pick-up percentage" may be calculated by: <MAT>.

In one aspect, the "batter pick-up percentage" may be calculated by coating a chicken nugget.

In one aspect, the "batter pick-up percentage" of a batter mixture comprising pregelatinized pea starch is at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, or at least <NUM>% higher than the "batter pick-up percentage" of a control batter mixture without the pregelatinized pea starch.

In one aspect, when used to coat a food product for frying, a batter mixture comprising pregelatinized pea starch has improved crispness of the fried food product compared to a control batter mixture without the pregelatinized pea starch. One non-exclusive example of measuring the texture and crispness of the fried food product is to measure the maximum sheer force of the fried food product. For example, the texture of a fried food can be tested in a Kramer Shear Cell.

In one aspect, when used to coat a food product for frying, a batter mixture comprising pregelatinized pea starch has improved coloring of the fried food product compared to a control batter mixture without the pregelatinized pea starch. The color of a fried food product may be quantitated by a colorimeter. In one aspect, the quantitated color value of a fried food product coated in batter mixture comprising pregelatinized pea starch is at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, at least <NUM>%, or at least <NUM>% higher compared to the value of a fried food product coated in a control batter mixture without the pregelatinized pea starch.

Is also provided (not part of the invention) a method for deep frying a food product coated in a batter mixture described herein, comprising: frying the food product in a frying oil, where in the frying oil is at a temperature from about <NUM> to about <NUM>°F and the length of time of frying is from about <NUM> to about <NUM> minutes. In one aspect, the frying oil is at a temperature from about <NUM> to about <NUM>°F and the length of time of frying is from about <NUM> to about <NUM> minutes.

In one aspect, the frying oil used in the methods described herein has a temperature from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM>° to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM>° to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, from <NUM> to <NUM>°F, or from <NUM> to <NUM>°F. In one aspect, the frying oil has a temperature of about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM><NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F. about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, about <NUM>°F, or about <NUM>°F.

In one aspect, the frying oil used in the methods described herein has a temperature from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, from about <NUM> to about <NUM>°F, or from about <NUM> or about <NUM>°F.

In one aspect, the frying time used in the methods described herein is from about <NUM> to about <NUM> minutes, from about <NUM> to about <NUM> minutes, from about <NUM> to about <NUM> minutes, from about <NUM> to about <NUM> minutes, from about <NUM> to about <NUM> minutes, from about <NUM> to about <NUM> minutes, from about <NUM> to about <NUM> minutes, from about <NUM> to about <NUM> minutes, or from about <NUM> to about <NUM> minutes. In one aspect, the frying time used in the methods described herein is about <NUM> minute, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, about <NUM> minutes, or about <NUM> minutes.

Non-limiting examples of flying oils used in the methods described herein include: vegetable oil, avocado oil, almond oil, corn oil, canola oil, grapeseed oil, peanut oil, soybean oil, sesame oil, sunflower oil, safflower oil, cottonseed oil, olive oil, coconut oil, and any combination thereof.

The following Examples are presented for the purposes of illustration and should not be construed as limitations.

Fine granulometry pregelatinized pea starch (PREGEFLO® L100F) is prepared by aggregating pea starch (PREGEFLO® L100G) using a hammer mill until the granulometry is characterized by the German norm DIN <NUM> to have an "n" value of <NUM> to <NUM> and a "d" value of <NUM> to <NUM>.

The wheat flour based batter mixture is made by substituting either <NUM>%, <NUM>%, <NUM>%, or <NUM>% (w/w) of the flour content with fine granulometry pregelatinized pea starch (PREGEFLO® L100F), pregelatinized corn starch (PREGEFLO® M), or pregelatinized potato starch (PREGEFLO® P100). Control flour based batter mixture does not incorporate any pregelatinized starch. Further, salt, sodium acid pyrophosphate, sodium bicarbonate, dextrose, and xanthan are mixed with the wheat flour base (Table <NUM> and Table <NUM>).

Viscosity is determined by making <NUM> grams (g) of aqueous wheat flour batter mixture where <NUM>% (w/w) of cold water at <NUM> is added to <NUM>% (w/w) of dry wheat flour batter mix into a Hobart N50 mixer and mixed for <NUM> minutes at <NUM> rpm (speed <NUM>). Once water and dry wheat flour batter mix are combined to form an aqueous wheat flour batter, the temperate of the batter is maintained at <NUM>. Viscosity is determined using a Brookfield DV <NUM>+PRO viscometer with a spindle S <NUM> at <NUM> rpm and at a temperature of <NUM> in triplicates. Viscosity readings for the aqueous wheat flour batter mix control, <NUM>% PREGEFLO® L 100F, <NUM>% PREGEFLO® L 100F, <NUM>% PREGEFLO® L100F, <NUM>% PREGEFLO® L100F, <NUM>% PREGEFLO® M, <NUM>% PREGEFLO® M, <NUM>% PREGEFLO®P100, and <NUM>% PREGEFLO® P100 are presented in Table <NUM> for PREGEFLO® L100F and Table <NUM> for PREGEFLO® M and PREGEFLO® P100.

Viscosity of the aqueous wheat flour batter mix with <NUM>% and <NUM>% PREGEFLO® L100F is visually improved compared to control, <NUM>%, and <NUM>% PREGEFLO® L100F.

The viscosity reading is increased at <NUM>% and <NUM>% PREGEFLO® L100F compared to control. The viscosity of PREGEFLO® L100F is also increased when compared to PREGEFLO® M and PREGEFLO® P100 at <NUM>% and <NUM>% respectively (Table <NUM>).

To determine the presence of lumping in the <NUM>% PREGEFLO® L100F aqueous wheat flour based batter mixture, <NUM> of aqueous wheat flour batter mixture is made, where <NUM>% (w/w) of cold water at <NUM> is added to <NUM>% (w/w) of dry wheat flour batter mix into a Hobart N50 mixer and mixed for <NUM> minutes at <NUM> rpm (speed <NUM>). Once water and dry wheat flour batter mix are combined, the temperature of the batter is maintained at <NUM>. <NUM> of the aqueous wheat flour batter mixture is poured onto a <NUM>" by <NUM>" Plexiglas sheet. The number of lumps larger than <NUM> are counted. The <NUM>% PREGEFLO® L100F aqueous wheat flour mix has the least number of lumps when compared to <NUM>% PREGEFLO® M and <NUM>% PREGEFLO® P100 aqueous wheat flour mix assessed under the same conditions.

Sedimentation of <NUM>% PREGEFLO® L100F aqueous wheat flour based batter mixture is compared with <NUM>% PREGEFLO® M and <NUM>% PREGEFLO® P100 aqueous wheat flour based batter mixtures. <NUM> of aqueous wheat flour batter mixture is made, where <NUM>% (w/w) of cold water at <NUM> is added to <NUM>% (w/w) of dry wheat flour batter mix into a Hobart N50 mixer and mixed for <NUM> at <NUM> rpm (speed <NUM>). Once water and dry wheat flour batter mix are combined, the temperature of the batter is maintained at <NUM>. <NUM> of each batter to be tested is poured into a container. Sedimentation is measured at <NUM>, <NUM>, and <NUM>, based on visual separation of layers. There is no sedimentation visualized in any of the batter mixtures at any of the <NUM>, <NUM>, and <NUM> time points.

The ingredient list for wheat flour based batter mix for deep frying is listed in Table <NUM>. <NUM> of control, <NUM>%, and <NUM>% PREGEFLO® L100F aqueous wheat flour batter mixtures are made, where <NUM>% (w/w) of cold water at <NUM> is added to <NUM>% (w/w) of dry wheat flour batter mix in to a Hobart N50 mixer and mixed for <NUM> at <NUM> rpm (speed <NUM>). Once water and dry wheat flour batter mix are combined, the temperate of the batter is maintained at <NUM>. Chicken nuggets are dipped in the batter mixtures, and the batter pick-up is measured by using the formula: <MAT> Results are described in Table <NUM>. The batter pick-up is increased in <NUM>% and <NUM>% PREGEFLO® L 100F aqueous wheat flour batter mixtures compared with control.

The crispness is assessed by detecting the maximum shear force and number of peaks of the batter on the chicken nuggets once fried. Chicken nuggets coated in control, <NUM>%, and <NUM>% PREGEFLO® L100F aqueous wheat flour batter mixtures are deep fried for <NUM> minutes in vegetable oil at about <NUM>°F (± <NUM>°F). Nuggets are loaded into a Kramer shear cell with a multiblade and <NUM> load. The mode measure force is in compression, the test speed is <NUM>/sec, and the distance traveled from the starting position is <NUM>. The chicken nuggets are loading in one layer with a maximum height of approximately <NUM>. The blades move from the start position to touch the chicken nuggets and penetrates <NUM>. Maximum shear force and the number of peaks over the chicken nugget is calculated to determine crispness (Table <NUM>). The maximum sheer force of control, <NUM>%, and <NUM>% PREGEFLO® L 100F aqueous wheat flour batter mixtures does not change, but the number of peaks is increased in the <NUM>% and <NUM>% PREGEFLO® L100F aqueous wheat flour batter mixtures compared with control.

The color of the fried chicken nuggets coated in control, <NUM>%, and <NUM>% PREGEFLO® L100F aqueous wheat flour batter mixtures is measured using a Hunter Miniscan XE Colorimeter. "L" is a reading of lightness, "a" is a reading of redness, and "b" is a reading of yellowness (<FIG>). The chicken nuggets coated in <NUM>% PREGEFLO® L100F aqueous wheat flour batter mix demonstrate a lower "L" value and a higher "a" value than the control batter coated nuggets.

Claim 1:
A method for preparing a batter mixture free of hydrocolloids, comprising
a) providing a pregelatinized pea starch, wherein the pregelatinized pea starch has a granulometry characterized by a "n" value and "d" value according to German norm DIN <NUM>, wherein the "n" value is from <NUM> to <NUM> and the "d" value is from <NUM> to <NUM> and
b) mixing the pregelatinized pea starch into a batter mixture, wherein the percentage of the pregelatinized pea starch is from <NUM> to <NUM>% (w/w) of the dry weight in the batter mixture, and wherein the batter mixture does not comprise a hydrocolloid.