[PW] tough pancakes

[sylvia ryals]

Too much mixing develops gluten, which makes flour
products (muffins, biscuits, cake) tough.  But bread
needs to have the gluten developed so it will be
elastic and rise higher than otherwise.   Could that
be what you mean?  

Sylvia

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? 

Gretchen Raab
Neenah Public Library
Neenah, WI



       
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