Difference in the chemical changes between plain flour pancake and wholemeal pancake

To know the chemical changes of the food product, we have to take note of this pointers.

-colour changes

-energy

-odour changes

and most importantly, chemical changes are irreversible and also causes a change in composition

We all know that there is a chemical change in these pancakes as it involves cooking.
So in general, the chemical changes in pancakes:

Pancake pour batter is a fluid. It allows the batter to fill the shape of the pancake tin when we pour it.As the pancake is slowly cooking, it becomes solidified form. It is actually a mixture of solid and gas if you were to look at it closely like a sponge.

That itself is a chemical change as there is a change in composition.

In terms of energy, energy is absorbed as the pancake batter is cooked to produce pancakes.

In this case the ingredients used in both recipe:

- egg .Eggs are actualy binders which helps to hold all ingredients together.

The egg white(serve as a tougheners)helps to produce to a light and airy texture while the egg yolk contributes to colour, texture and flavour and also helps to emulsify fat and liquids due to its lecithin content.

-milk. (also known as liquid)

Milk serves to hydrate the flour(for gluten formation) and hydrate starch( gelatinization) which results in the structure of the product.

Milk contains fats and proteins and contributes to valuable nutrients and flavour.

-salt ( acts as flavour to enhance the aroma and taste.)

So, what exactly is the chemical differences between wholemeal and plain flour pancake?

Wholemeal:

-contains two proteins (glutenin and gliadin) that forms an elastic substance known as gluten when stirred with moisture.

-has a higher protein and gluten content than all purpose flour, thus absorbs water faster making it strong and springy gluten.

-this will then cause the batter to rise a little.

-With that, the outcome of the product a bit tender and less chewy.

All purpose Flour

-has a moderate protein and gluten content.

-takes a slightly longer time for the batter to rise.

-outcome: less tender than wholemeal and very chewy.

refrence: www.baking911.com/howto/how_baking_works.htm