[PW] FW: tough pancakes

[Kay Lancaster]

> I am trying to find the name of the chemical process that causes
> pancakes to become tough and chewy following preparation,
> post-griddle--(in my experience, this would occur sometime overnight in
> the refrigerator). I thought it was "gelatinization," but now I'm not so
> sure. Any ideas? 

Sounds like retrogradation of starch, if it's getting a stale 
bread texture.

I believe either Shirley Corriher's Cookwise or Harold McGee's On 
Food and Cooking have a pretty good basic discussion of 
retrogradation.

More: http://www.gftc.ca/articles/2001/baker07.cfm
http://www.foodproductdesign.com/articles/465/77h912132884025.html
http://www.fooddevelopersesource.org/ContApp/bakery.asp

Kay