作者: Ellen S. Aliberto , Randall S. McIntyre , Constance R. Corbett
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摘要: A freeze-thaw stable aerated pancake batter is provided wherein, in addition to the standard ingredients of flour, sugar and soluble protein, an amount emulsified plastic shortening sufficient provide a substantial quantity stabilized air cells utilized. Particularly preferred results are obtained using from about 2% 10% wherein emulsifiers comprising 5% 6.25% mono- diglycerides 7.5% 9.5% propylene glycol diesters fats fatty acids, said percentages being based on weight shortening.