Determining the Best Ingredient/S to a Pancake Mix; Fluffiness of a Homemade Pancake
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M A P U A I N S T I T U T E O F
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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
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