Influence of physicochemical characteristics of flour on pancake quality attributes

Abstract

This study was conducted to identify the influence of flour characteristics of 13 Korean wheat cultivars on quality attributes of pancake. Pancake diameter showed negative correlation with SRC with distilled water and pancake height and positive correlation with springiness of cooked pancake. Springiness of baked pancake was under negative correlation with protein content, SDSS, dry gluten content, and positive correlation with final viscosity and setback in pasting properties of flour. Springiness and cohesiveness of baked pancake were under negative correlation with mixing time of Mixograph. Hardness of baked pancake was correlated with amylose content and breakdown of flour. Regression and principal component analysis indicated that pancake diameter, and springiness and cohesiveness of baked pancake can be explained by protein quantity and quality parameters, protein content, SDSS, mixing time of Mixograph, and SRCs related to protein content. Hardness of baked pancake can be predicted from amylose content and breakdown of flour. Batter viscosity as well as texture of cooked pancake could be influenced by protein quality and quantity according to grain hardness.

Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine

“…The addition of lupine flour, which has a high dietary fiber content (29.1%), could act in a similar way to reduce the diameter of pancakes. According to (Cho et al, 2019), their study also emphasized that the pancake diameter was negatively correlated with the solvent retention capacity value, or, in other words, with the water holding capacity. As a result of this, the functional properties of lupine flour, especially water absorption capacity, could have a significant effect on pancake quality and its physical characteristics.…”

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

“…Protein content and gluten strength mainly affect the viscosity of the batter, whereas the molecular structure and physicochemical properties of the starch in the gluten network directly affect the processing properties of the batter. 7 During whipping, the disulfide bonds between the protein peptide bonds are broken and the intermolecular neighboring peptide bonds are recombined to form an ordered gluten network. 8 When the batter is resting, starch and other components are responsible for filling the network structure of the gluten proteins.…”

Application of Dried Egg White to Enhance the Textural Properties of Fresh and Frozen Pancakes

“…Pancakes, a bakery product, is an everyday breakfast staple in the United States and other countries such as Canada, France, Japan, and Korea. [6,7] Pancakes are often bought as a box mix, water-only mix, or frozen pancakes and widely used by restaurants, food services, and individual consumers for domestic uses. [8] Soft wheat flour used for pancake production is often chlorinated to increase volume and improve crumb texture.…”