Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes

[ 6 ] found that during the storage process, the retrogradation enthalpy (heat absorption required for starch to return from a gelatinized state to its original ecology, ΔH) of steamed bread showed a trend of increasing first fast and then slow, but with an increase in a wheat bran addition, ΔH gradually decreased, indicating that wheat bran could inhibit the recrystallization of amylopectin in steamed bread, thus delaying the aging of steamed bread.

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It can be seen from the table that, with the extension of storage time, the A 21 of the leavened pancakes showed a decreasing trend as a whole, and the A 22 showed an increasing trend as a whole, indicating that during the cold storage process, the tightly bound deep bound water in the leavened pancakes gradually changed to weakly bound water that could flow more easily.

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