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Pancake Research Papers

Decent Essays

In almost every food, food processing has been used in order to convert raw food into well cooked and preserved for both human and animal consumption. Some various processes are the preservation process, smoking, and dehydration. Within the preservation process, this helps in heating or boiling in order to destroy any microorganisms. Other methods besides boiling and heating that have been used are oxidation, drying, and freezing. These methods also help to kill of any harmful potential microorganisms. There are a number of ways that foods can be preserved naturally. By allowing food preservation in many of the food products, it increases the shelf-life, increases the food supply, decrease the wastage, and decreases dietary inconsistencies. For this lab report, I have decided on discussing on pancakes with contents of buttermilk and their relationship to the Maillard Browning reaction, enzymatic change, and their preservation by pH control. Making pancakes start off with the main ingredients of flour, egg, oil, milk, sugar, salt, and baking soda. Mixing these ingredients together will create the original pancake. But would happen if one of the ingredients was replaced with buttermilk instead of just regular milk? Like every other pancake recipe, each creates new textures and flavors to enhance the overall taste and outlook of the dish. Without the flavors and texture, the pancake would taste bland and flat. When all of the ingredients have been mixed, they …show more content…

There are those preservatives that are safe to consume and provide few nutritional benefits and those that are harmful called synthetic preservatives. Synthetic preservatives are relatively bad because they have been linked to causing cancers such as heart cancer, ADHD, asthma, and weight gain. Some examples of synthetic preservatives are sorbate, nitrates, and

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