Determining the Best Ingredient/S to a Pancake Mix; Fluffiness of a Homemade Pancake

Only available on StudyMode
  • Topic: Pancake, Crêpe, Waffle
  • Pages : 11 (3128 words )
  • Download(s) : 87
  • Published : December 12, 2012
Open Document
Text Preview
-------------------------------------------------
M A P U A I N S T I T U T E O F
-------------------------------------------------
T E C H N O L O G Y

Determining the best ingredient/s to a pancake mix; fluffiness of a homemade pancake

A case study submitted as
a partial requirement in
IE124: Design of Experiments

Submitted to:
Prof. Rianina Borres

Submitted by:
Pernia, Kareen C.
Hernandez, Fritz Gerard
Laureano, Martin Ralph
Sabalvaro, Juan Carlo H.
Buenaventura, Silgrid E.
SEPTEMBER 23, 2010

Introduction

Background of the study:

A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, fruit, syrup or meat. Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff English pancakes have three key ingredients: plain flour, eggs, and milk. The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. In Scotland, pancakes are made from flour, eggs, sugar, buttermilk or milk, salt, bicarbonate of soda and cream of tartar. American or Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks in the U.S.) are pancakes which contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter. Sugar and spices such as cinnamon, vanilla and nutmeg are added. The pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bacon, bananas, apples or chocolate chips to the batter. This batter is ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side, before the pancake is flipped. These pancakes, very light in texture, are usually served at breakfast topped with maple syrup, butter, peanut butter, jelly, jam, fruit and/or honey. A flapjack is a thick small pancake, generally around 10 cm in diameter. Flapjacks are often served in a stack with syrup and butter, which can be accompanied by bacon. A silver dollar pancake refers to a pancake about two to three inches (5 to 7 cm) in diameter, or just a bit bigger than the pre-1979 silver dollar coins in the United States, for which they are named. It is usually made by frying a small spoonful of the same batter as any other pancake. One serving is usually five to ten silver dollar pancakes.

Case Study Statement:

1.) Comparative analysis between the main ingredients of a pancake; 2.) Indicate the major factors that affects the fluffiness of the pancake 3.) Evaluate significant difference between the added liquid to the pancake mixture.

Motivation of the Study

Objective of the Study:

The general objective of the study is to determine which pancake mix that will make up fluffier pancake among the two Magnolia and Pillsbury. Hence, the study attempts to achieve the following: * To determine the significant difference between the added ingredient in the mixture. * To determine the significant difference of the fluffiness between the two brands. ( Magnolia and Pillsbury) Significance of the study:

The pancake's shape and structure varies worldwide....
tracking img