Update of pancake-making method

Meera Kweon

USDA ARS Soft Wheat Quality Lab Wooster OH USAUSDA, ARS, Soft Wheat Quality Lab., Wooster, OH, USA

At the AACCI SWFC meetingAt the AACCI SWFC meetingin Baltimore in 2009

Proposal for an official pancake methodDiscussion about the leavening systemDiscussion about the leavening systemDebate, debate, debate…

volunteered to have FUN (that turnedi t STRUGGLE) l tiinto a STRUGGLE) evaluatingvarious leavening systems.

What are the problems in developing a pancake-making method?

Absence of standard analytical criteria for pancake-making evaluation.

A wide range of formulas and mixing procedures.

A wide range of preferences in eating quality.

Comparison of ingredients and formulasComparison of ingredients and formulas

Ingredient Cake Pancake

Sucrose high low

Fat high low

Water high highWater high high

Flour chlorinated unchlorinated or chlorinated

TS high medium

%S high low%S high low

Objective

Develop a predictive pancake-making methodDevelop a predictive pancake making method to distinguish differences in flour performance

f b tt b d d tfor a batter-based product

Equipment used for experiments

Mixer (Hobart)Mixer (Hobart)

Scoop (# 20)

Baking griddleBostwick viscometer

Pancake procedure

Dry ingredients Fat

Water

Ingredient mixing(5 min at low speed)

Batter mixing(1min at low speed)

Measure flow distanceBatter pouring

(target, 41g)

Measure flow distance

Baking (1.5 min at 375F, both sides)

Measure pancake diameter and height (3 pieces)(report average value of 3 pieces)

Flour usedfor developing the formula and procedure

FlourSRC

W t L ti id Sodium SWater Lactic acid carbonate Sucrose

Pioneer 26R12 47.7 96.5 58.0 93.5

Comparison of solid shortening and oilComparison of solid shortening and oil

Shortening 5g + water 140g vs Canola oil 5g + water 135g

Tested flours:Flour A (unchlorinated, pH 6.1) & Flour A (chlorinated, pH 5.1)

Flow distance Pancake diameter Pancake height

Flour B (unchlorinated, pH 6.3) & Flour B (chlorinated, pH 5.1)

atan

ce (c

m)

10

15

20

A-w/o Cl2 A-w/Cl2 B-w/o Cl2 B-w/Cl2

Dia

met

er (i

n)

3

4

5

6

Hei

ght (

in)

0.3

0.4

0.5

0.6

Shortening Canola oil

Flow

Dia

0

5

Shortening Canola oil

Panc

ake

D

0

1

2

Shortening Canola oilPa

ncak

e

0.0

0.1

0.2

Fat Type Fat Type Fat Type

Pancake-making performance with liquid canola oil was very similar to that with solid shortening.

Chemical leavening using sodium bicarbonateChemical leavening using sodium bicarbonate

Thermal release of CO2:Sodium bicarbonateSodium bicarbonate2 NaHCO3 → Na2CO3 + H2O + CO2

Acid release of CO2:Sodium bicarbonate and leavening acidsgHX + NaHCO3 → NaX + H2O + CO2

Rate of reaction of leavening acidsTested acids

Dilute solution in water only

100μm

Leavening acid(normal light)

MCP SAPP 28

SALP (Acidic, Prayon)SALP (LevnLite, ICL)

pH profiles of flour slurry with leavening acids

7.0

(10g Pioneer 26R12 flour + 50 ml water + various leavening acids)

6.0

6.5

pH 5.5

4.5

5.0 NoneSAPP 28 MCP LevnLite Prayon MCP<30 m

Time (min)

0.0 0.5 1.0 1.5 2.0 2.5 3.0 3.54.0

MCP<30μm

Flour is a major buffering agent in pancake formula. Rate and extent of dissolution ofleavening acids during mixing and baking should be considered for leavening reaction.

Effect of leavening acidsEffect of leavening acids(Used Pioneer 26R12)

Exp. Soda MCP SAPP SALP SALP-A

1 + - - - - Dis

tanc

e (c

m)

10

12

14

16

2 + ++ - - -

3* + - + - -

4 + - - + -

5 + +

Flow

8

10

amet

er (i

n)

4.0

4.2

5 + - - - +

6 + + + - -

7 + + - + -8 + + - - +

1 2 3 4 5 6 7 8D

ia3.8

eigh

t (in

) 0.5

SALP, LevnLite; SALP-A, Prayon (acidic)* A little more tendency of bigger air cells

Various Leavening Acids

1 2 3 4 5 6 7 8

He

0.4

SAPP 28 and SALP-A showed additional dissolution of acid and release of CO2 with soda + MCP. SAPP 28 was selected for the AACCI method, because it is more widely used around the world.

Selected ingredients and formulaSelected ingredients and formula

Ingredient Formula (g)

Flour 100.0

FG Sugar 10

D t ( h d ) 3Dextrose (anhydrous) 3Salt 1.5

Sodium bicarbonate 2.25Monocalcium phosphate 0.38

SAPP 28 2.70Canola oil 5

Water 135.0TS 145% S 7% S 7

SRC values of flour blends

Flour Water Lactic acid NaCO3 Sucrose

Flour A 62 0 115 7 77 5 105 1Flour A 62.0 115.7 77.5 105.1

3 Flour A + 1 Flour B 58.5 105.8 73.3 100.5

1 Flour A + 2 Flour B 55.0 95.9 69.0 95.9

decrease

1 Flour A + 3 Flour B 51.5 86.0 64.8 91.2

Flour B 48.0 76.1 60.5 86.6

A BA B

Pancake results of flour blends

5

a ca e esu ts o ou b e dsn)

4

5

20

Diameter Height Flow distance

Geo

met

ry (i

n

3

stan

ce (c

m)

15

Panc

ake

G

1

2

Flow

Dis

5

10

100A 75A/25B 50A/50B 25A/75B 100B0

1

0

5

Flour Blend

00 5 / 5 50 /50 5 / 5 00

Effect of chlorination(Croplan 594W, straight grade flour)

pH of flour Water Lactic acid NaCO3 Sucrose

6.0 46.9 83.3 64.5 83.5

4.6 53.4 75.0 65.1 86.3

4.0 54.4 74.3 68.4 100.3

4

5

20

ke G

eom

etry

(in)

2

3

4

w D

ista

nce

(cm

)

10

15Diameter Height Flow distance

Top

Bottom

Panc

a

0

1

Flow

0

5

Bottom

Side

pH

3.54.04.55.05.56.06.5

Chlorinated flours show a different trend in pancake geometry

SRC and pancake results with various flours(2009 QEC samples)

120

140

Water LA SCSuc

120

140

SRC

(%)

60

80

100

SRC

(%)

60

80

100

Flow Distance (cm)

8 10 12 14 16 18 20 2240

60

Pancake Diameter (in)

3.8 4.0 4.2 4.4 4.6 4.840

60

5.00.56

Hei

ght (

in)

0.6

0.7

iam

eter

(in)

4.0

4.5

Height Diameter

Hei

ght (

in)

0 44

0.48

0.52

P

(P: Pioneer 26R12)

Panc

ake

H

0.4

0.5

Panc

ake

Di

2 5

3.0

3.5

Panc

ake

H

0 32

0.36

0.40

0.44

Flow Distance (cm)

8 10 12 14 16 18 20 222.5

Pancake Diameter (in)

3.8 4.0 4.2 4.4 4.6 4.80.32

Similar pancake geometry can be made with different flours. Which pancake will be better in eating quality?

Conclusions

Based on a preliminary investigation of the effects of leavening acids, soda (2 25g) MCP (0 38g) and SAPP 28 (2 7g) were selected as the leavening

Conclusions

(2.25g), MCP (0.38g) and SAPP 28 (2.7g) were selected as the leavening system for a diagnostic formula to distinguish differences in flour performance for pancake baking. Pancake-making performance with liquid canola oil was very similar to that with solid shortening, with only a minor adjustment in the water level. Canola oil is easy to blend with the dry ingredients, before the water is added, to create a uniform, reproducible batter. Pancake-making performance for two flours or their blends can be predictedPancake making performance for two flours or their blends can be predicted from their SRC values. When SRC values in all four solvents are lower for flour A than the corresponding values for flour B, the flow distance of the batter and diameter of the pancake will be greater for flour A, but the pancake height will be smallerpancake height will be smaller. Chlorinated flours show a different trend in pancake geometry. With increasing extent of chlorination both pancake diameter and height decrease. Excessively chlorinated flour (pH 4) showed an even greater decrease in pancake height.

There are still questions to be answered!!! What happens to the prediction for pancake-making performance of two flours when their SRC patterns are more complex?

q

Although very similar pancakes can be made with different flours, what criteria will be used for sensory evaluation? How can the method be applied to meet consumer preferences?I h ld d d f f ?Is there a gold standard for consumer preference?

But the big question isWhen we have the method to distinguish the pancake-making performance of different flours will it be useful to breeders millers bakers and product

But the big question is…..

If we agree that we need to have a method to distinguish flour performance,ill h k ll b ti !

of different flours, will it be useful to breeders, millers, bakers, and product developers?

we will have a pancake collaborative soon!

A k l d tAcknowledgements

S tt B il Art Bettge

Outside SWQLSWQL

Scott BeilTom DonelsonEdward Souza

Art BettgeGang GuoBarbara HeidolphHarry LevineyCJ LinAngie MonicalZory Quinde-AxtellLouise SladeEdmund Tanhehco

Thank you!