Formulating Fabulous Flapjacks - Right Panel Final

by Pellegrina
Last updated 4 years ago


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Formulating Fabulous Flapjacks - Right Panel Final

CONCLUSION: The flapjacks made with 1/4 tsp. of baking soda were extra fluffy, flavorful, nicely browned & had a balanced tangy flavor. Baking soda is an alkaline leavening agent & when dissolved in liquid & combined with an acid like buttermilk or sour cream, it rapidly reacts, neutralizing the acid & producing carbon dioxide, which forms into expanding bubbles that lighten the batter's gluten protein mix. Acid can add tasty interest, but too much is not tasty. It will also keep the flapjack from browing as much as it can. Batter with baking soda alone can also lack enough acid to lift the flapjack enough. So, some recipes call for both baking soda & baking powder. This way you don't have to use too much baking soda, which would react violenty & cause the carbon dioxide bubbles to inflate too rapidly, resulting in a, dense & flat flapjack that pops like an overfilled balloon. The acidic ingredients aren't just flavoring agents, they also provide the necessary acid to react with the baking soda & leaven the flapjack. Use too little baking soda, & the batter doesn't rise, use too much, & you end-up with bubbles that expand too fast & too big. An added bonus of baking soda is that it affects browning in a major way. It's called the Maillard reaction and is the set of reactions responsible for the beautiful brown crust on baked goods. The reaction produces hundres of aromatic compounds that add a pleasant savoriness. Baking soda used in proper proportions does indeed help create the Fabulously Flavorful, Fluffy & Light Golden-Brown Flapjacks you deserve for breakfast!

RESULTS: The flapjack with no baking soda all the way on the left in the photograph below, is very acidic from the unneutralized buttermilk. It cooked-up pale & bland. It also had a flat, dense texture. The one on the far right, with 1/2 tsp. baking soda, had the opposite problem. It browned too quickly, giving it a burned flavor tinged with a bitter metallic after taste due to unneutralized baking soda. Oddly, this flapjack was also flat & dense. The one in the middle with 1/4 tsp. of baking soda was just right. It was cooked to a golden brown with a tender, well-risen crumb texture, and had a clean and flavorful buttermilk taste. Note: Data table populated with averaging of each of the three taste tester's ratings for the five different batches (15 batches total).

Test flapjacks of 5 varying baking soda levels

Hypothesis confirmed! Batter mixed with 1/4 tsp. of baking powder resulted in fabulously flavorful, fluffy & light, golden-brown flapjacks.

Molecular Structure of Baking Soda


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