Method of preparing freeze-thaw and refrigerator stable pancake batter and product thereof

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.

参考文章(4)
Robert E. Klose, Milton Kaplow, Shelf stable pancake and waffle products ,(1971)
Miller Donald E, Cochran Walter M, Lutz Reinhard E, Process of preparing batters adapted for refrigerated storage ,(1957)
Richard J Bell, Jr Ray B Donohue, Robert R Allen, Shortening and agent therefor ,(1960)