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103-492: A pancake , also known as hotcake , griddlecake , or flapjack , is a flat cake, often thin and round, prepared from a starch -based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan . It is a type of batter bread . Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble

206-413: A Recommended exposure limit (REL) of 10 mg/m total exposure and 5 mg/m respiratory exposure over an eight-hour workday. Lahoh Lahoh is traditionally and typically prepared from a thick batter of sorghum flour (preferred flour for making Laxoox), White cornmeal/cornflour , warm water, yeast , and a pinch of salt . The mixture is beaten by hand until soft and creamy. The batter

309-711: A crêpe . In Scotland and North America, a leavening agent is used (typically baking powder ) creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke , a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. Commercially prepared pancake mixes are available in some countries. Like waffles , commercially prepared frozen pancakes are available from companies like Eggo . When buttermilk

412-525: A combination of the two. The resulting fragments are known as dextrins . The extent of conversion is typically quantified by dextrose equivalent (DE), which is roughly the fraction of the glycosidic bonds in starch that have been broken. These starch sugars are by far the most common starch based food ingredient and are used as sweeteners in many drinks and foods. They include: The modified food starches are E coded according to European Food Safety Authority and INS coded Food Additives according to

515-513: A common breakfast food item in the Punjab . Most of the pitha in Assam are types of pancakes served on occasions such as Bihu festivals . The Bengali semi-sweet pancake pati-shapta is stuffed with grated coconut or thickened milk. In Western India, the multi-grain thalipeeth is popular. In Goa, a traditional crêpe -like pancake known as alebele or alle belle is eaten at tea-time. It

618-558: A complex molecular event that can be subdivided into four major steps, namely, granule initiation, coalescence of small granules, phase transition, and expansion. Several proteins have been characterized for their involvement in each of these processes. For instance, a chloroplast membrane-associated protein, MFP1, determines the sites of granule initiation. Another protein named PTST2 binds to small glucan chains and agglomerates to recruit starch synthase 4 (SS4). Three other proteins, namely, PTST3, SS5, and MRC, are also known to be involved in

721-519: A dietary AGE is acrylamide . Recent evidence suggests that the intestinal fermentation of dietary AGEs may be associated with insulin resistance , atherosclerosis , diabetes and other inflammatory diseases. This may be due to the impact of AGEs on intestinal permeability. Starch gelatinization during cake baking can be impaired by sugar competing for water , preventing gelatinization and improving texture. Starch can be hydrolyzed into simpler carbohydrates by acids , various enzymes , or

824-706: A distinctive spherical shape. (The name literally means "apple slices" in Danish , although apples are not an ingredient.) Æbleskiver are cooked on the stove top by baking in a special cast iron pan with several hemispherical indentations. Batter is poured into the oiled indentations and as the æbleskiver begin to cook, they are turned with a knitting needle, skewer or fork to give the cakes their characteristic spherical shape. Æbleskiver are not sweet themselves but are traditionally served dipped in raspberry, strawberry, lingonberry or blackberry jam and sprinkled with powdered sugar. Finnish pancakes greatly resemble plättar (see

927-409: A flatbread sourced from Aruuq, Yemen was highly unique. In Somalia , Djibouti , and in parts of Ethiopia and Kenya , for breakfast (which is where lahoh is typically eaten), it is consumed with subag (a Somali butter / ghee ), olive oil , sesame oil , and sugar or honey or "beer" (liver and onions), "suqaar" (stir-fry meat), or with " odkac/muqmad ". Occasionally it is eaten for lunch with

1030-494: A glucose molecule is released. Now, BAM can release another maltose molecule from the remaining chain. This cycle repeats until starch is fully degraded. If BAM comes close to the phosphorylated branching point of the glucose chain, it can no longer release maltose. In order for the phosphorylated chain to be degraded, the enzyme isoamylase (ISA) is required. The products of starch degradation are predominantly maltose and smaller amounts of glucose. These molecules are exported from

1133-497: A handful of machines remain; those in northern Somalia cities were destroyed or dismantled during conflict leading up to Somalia's civil war and never replaced. Per a 2019 survey, canjeero production in southern Somalia and parts of Puntland includes the use of cajiin, while its use in northern Somalia and Ethiopia's Somali State has ceased. Laxoox/canjeero is commonly prepared using long fermentation, typically overnight for consumption at breakfast. Some cooks enhance fermentation using

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1236-671: A higher gelatinization temperature than other types of starch, and retains its resistant starch content through baking , mild extrusion and other food processing techniques. It is used as an insoluble dietary fiber in processed foods such as bread, pasta, cookies, crackers, pretzels and other low moisture foods. It is also utilized as a dietary supplement for its health benefits. Published studies have shown that resistant starch helps to improve insulin sensitivity, reduces pro-inflammatory biomarkers interleukin 6 and tumor necrosis factor alpha and improves markers of colonic function. It has been suggested that resistant starch contributes to

1339-456: A lesser extent, sources of refined starch are sweet potato, sago and mung bean. To this day, starch is extracted from more than 50 types of plants. Crude starch is processed on an industrial scale to maltodextrin and glucose syrups and fructose syrups. These massive conversions are mediated by a variety of enzymes, which break down the starch to varying extents. Here breakdown involves hydrolysis, i.e. cleavage of bonds between sugar subunits by

1442-471: A main course. On Shrove Tuesday , it is customary to eat pancakes with one of the usual toppings. Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner. Staffordshire oatcakes are a savoury variety of pancake particularly associated with that county. A variation of pancake

1545-429: A microbial starter are used in subsequent batches. Other differences are readily identifiable, especially at the baking stage. Somali baking tools (e.g., taawa/daawa of a certain diameter, flat-bottomed plastic cups to pour and spread the batter across the pan, and butter knives to lift the cooked bread from the pan) are consistent across households. In Yemen, by contrast, the baking pan size differs drastically depending on

1648-454: A microbial starter known as dhanaanis , which speeds fermentation. Cooks may manipulate the type or quantity dhanaanis or other fermentation agent (such as commercial yeast) in response to temperature changes or adjust the fermentation period. While canjeero in Somalia is frequently prepared only with refined white flour and corn flour, laxoox in northern Somalia and Ethiopia's Somali State

1751-416: A mixture of pigments, binders and thickeners. Coated paper has improved smoothness, hardness, whiteness and gloss and thus improves printing characteristics. Corrugated board adhesives are the next largest application of non-food starches globally. Starch glues are mostly based on unmodified native starches, plus some additive such as borax and caustic soda . Part of the starch is gelatinized to carry

1854-478: A mold in the conventional sense. A tray is filled with native starch and leveled. A positive mold is then pressed into the starch leaving an impression of 1,000 or so jelly beans. The jelly mix is then poured into the impressions and put onto a stove to set. This method greatly reduces the number of molds that must be manufactured. Resistant starch is starch that escapes digestion in the small intestine of healthy individuals. High-amylose starch from wheat or corn has

1957-670: A phosphate at the C-6 position of glucose, close to the chain's 1,6-alpha branching bonds. A second enzyme, phosphoglucan, water dikinase (PWD) phosphorylates the glucose molecule at the C-3 position. After the second phosphorylation, the first degrading enzyme, beta-amylase (BAM) attacks the glucose chain at its non-reducing end. Maltose is the main product released. If the glucose chain consists of three or fewer molecules, BAM cannot release maltose. A second enzyme, disproportionating enzyme-1 (DPE1), combines two maltotriose molecules. From this chain,

2060-400: A pre-gelatinized dough made from sorghum (or other non-glutinous or low-gluten grains) and hot water in a manual process involving 1 to 2 days of intermittent activity. Hydrothermal treatment changes protein and starch properties, causing starch to gelatinize and conferring hydrocolloid properties which mimic gluten. Gelatinized starch provides the batter with gas-holding capacity which improves

2163-450: A precursor to myriad organic building blocks such as nucleic acids , lipids , proteins , and structural polysaccharides such as cellulose . Most green plants store any extra glucose in the form of starch, which is packed into semicrystalline granules called starch or amyloplasts . Toward the end of the growing season, starch accumulates in twigs of trees near the buds. Fruit , seeds , rhizomes , and tubers store starch to prepare for

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2266-556: A prefix for several carbon compounds related to or derived from starch (e.g. amyl alcohol , amylose , amylopectin ). Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding stones in Europe dating back to 30,000 years ago. Starch grains from sorghum were found on grind stones in caves in Ngalue , Mozambique dating up to 100,000 years ago. Pure extracted wheat starch paste

2369-443: A similar type of polysaccharide called floridean starch in their cytosol or periplast . Especially when hydrated, glucose takes up much space and is osmotically active. Starch, on the other hand, being insoluble and therefore osmotically inactive, can be stored much more compactly. The semicrystalline granules generally consist of concentric layers of amylose and amylopectin which can be made bioavailable upon cellular demand in

2472-495: A snack option. Chinese pancakes may be either savoury or sweet, and are generally made with dough rather than batter. The dough mostly consists of water, flour, and vegetable oil. The dish can be served as a side, usually alongside duck, or as a snack, topped with scallions along with hot and sour sauce. In Japan, okonomiyaki are made from flour, egg, cabbage and a choice of ingredients. Oyaki are pancakes often stuffed with anko , eggplant , or nozawana . Dorayaki are

2575-768: A sort of sandwich made from Western-style pancakes and anko. Sweet crepes are also very popular. The Japanese have also created a soufflé-style cooked-in rings-pancake, which is taller and fluffier than the American pancakes it is inspired by, and found in Singapore, Toronto , Australia, and the United Kingdom. In Korea, pancakes include savoury buchimgae (Korean pancakes) and jeon (egged and battered pan-fries, sometime pancakes), bindae-tteok (pan-friend mung bean cakes), as well as sweet hotteok (filled sweet pancake). These may be served during all times of

2678-724: A thick but light caramelized pancake popular in Bavaria and regions of the former Austria-Hungary , is usually split into pieces, filled with fruits or nuts, sprinkled with powdered sugar and served with a fruit sauce. It is believed that this was first prepared for Kaiser Franz Joseph I of Austria . In Swabia , pancakes sliced into ribbons ( Flädle ) are often served in soup. English pancakes have three key ingredients: plain flour, eggs, and milk, though Gervase Markham 's 1615 version in The English Huswife used water instead of milk, and added sweet spices . The batter

2781-580: A thin crepe, which is made from flour, eggs and coconut milk, with turmeric added to give a yellow color. Banana pancakes are a menu item in backpacker -oriented cafes in Southeast Asia. This has given rise to the term Banana Pancake Trail or Banana Pancake Circuit , given to the growing routes travelled by backpackers across Malaysia, Thailand, Cambodia and Vietnam. Pancakes in Indonesia are called panekuk . The Indonesian pancake serabi

2884-535: A typical sheet of copy paper for instance, the starch content may be as high as 8%. Both chemically modified and unmodified starches are used in papermaking. In the wet part of the papermaking process, generally called the "wet-end", the starches used are cationic and have a positive charge bound to the starch polymer. These starch derivatives associate with the anionic or negatively charged paper fibers / cellulose and inorganic fillers. Cationic starches together with other retention and internal sizing agents help to give

2987-508: A well-fitting lid; and a browned side that cooks on the oiled griddle and is crispy when just cooked but quickly softens. The flatbread is pockmarked with holes, or "eyes," and appears translucent when held up to a light source. A 2022 study of laxoox and lahoh breads gathered from Somalia and Yemen as well as from Yemeni households in Hargeisa showed that the breads had porous structures with a cell density varying from 22.4 to 57.4 cells/cm in

3090-509: A wheat flour-based batter. North Indian salty pancakes are made using batter prepared from gram flour or green gram paste ( moong daal ) and are sometimes garnished with paneer , a cottage-style cheese. Dosa , appam , neer dosa and uttapam are pancakes made in a south Indian cooking style. They are prepared by fermenting rice batter and split-skinned urad bean (black lentil) blended with water. Meetha pooda – sweet pancakes often eaten with pickles and chutney – are

3193-434: Is waxy maize , others are glutinous rice and waxy potato starch . Waxy starches undergo less retrogradation , resulting in a more stable paste. A maize cultivar with a relatively high proportion of amylose starch, amylomaize , is cultivated for the use of its gel strength and for use as a resistant starch (a starch that resists digestion) in food products. Plants synthesize starch in two types of tissues. The first type

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3296-565: Is a potato pancake . Pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. In North America, they are typically considered a breakfast food and serve a similar function to waffles . In Britain and the Commonwealth , they are associated with Shrove Tuesday , commonly known as "Pancake Day", when, historically, perishable ingredients had to be used up before

3399-708: Is a pancake-like flatbread, i.e., made from a batter comprised typically of legumes or cereals other than wheat, usually due to a scarcity of wheat production. The modern-day production of Somali laxoox/canjeero is relatively homogenous, but recent research revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences correspond broadly to regional differences in production methods. An original framework of four production styles ("heritage," "new heritage," "innovative," and "global") illustrates these divergences in detail. In (greater) Somalia, gluten-like structure development in laxoox/canjeero historically relied on cajiin ,

3502-770: Is a similar dish called crespella or scrippella . In this country are also popular some traditional waffle cookies called pizzelle and in some part of Tuscany there are typical thin crispy pancakes named brigidini , made with aniseed. In Brittany , a galette (or galette bretonne ) is a large thin pancake made of buckwheat flour, often cooked on one side only. Crêpes are popular in many South American countries such as Argentina , Brazil , and Chile . They are consumed with sweet fillings (marmalade, dulce de leche ) or with salty fillings (ground meat (Brazil), vegetables, tomato sauce, cheese). They have also become popular East Asian countries, including Japan , South Korea and China , and Southeast Asian countries, such as

3605-467: Is a similar kind of flatbread eaten in Somalia and Yemen . In Eritrea and Ethiopia, injera are usually served with one or more stews known as wat or with salads (especially, for instance, during periods of Ethiopian Orthodox fasting) or with other injera ( injera firfir ). The right hand is used to tear small pieces from the injera to use to pick up and eat the stews or salads. The injera under these stews soaks up juices and flavours and, after

3708-471: Is a subtype of bibingka (Philippine baked rice cakes). Panyalam , a similar rice pancake from Mindanao , is deep-fried rather than baked. Traditional savory pancakes in the Philippines include pudpod (smoked fish flake pancakes) and okoy (a pancake made of battered shrimp, pumpkin, or sweet potatoes). The American style of pancakes is also a common offering in fast-food establishments in

3811-478: Is a variety of dishes that are called pancakes ( bánh xèo , bánh khọt , which are sometimes called Vietnamese pancakes), as well as similar dishes such as bánh căn and bánh khoái in central Vietnam . In Austria, the Czech Republic, and Slovakia , pancakes are called palatschinke , palačinka and palacinka , respectively (plural: palatschinken , palačinky , and palacinky ). Kaiserschmarrn

3914-582: Is also known as the Newari Pizza , as it is served and eaten similarly to American pizza . Besides being served with meat or eggs, it can also be served plain. In Pakistani cuisine , rishiki is a pancake, slightly thicker than a crepe, which is made from whole wheat flour, water and eggs and usually served with honey. It is widely consumed in the far north and is a staple of Chitrali cuisine . Sri Lankan Coconut Pancakes or පොල් පැණි පෑන්කේක් ( pol pani pancake ) are spiced sweet coconut filling wrapped in

4017-621: Is an Austrian pancake including raisins, almonds, apple jam or small pieces of apple, split into pieces, and sprinkled with powdered sugar. In Romania , they are called clătită (plural: clătite ). In countries of former Yugoslavia , they are called palačinka (plural: palačinke ). In these languages, the word derives from the Latin placenta , meaning "cake". These pancakes are thin and filled with apricot, plum, lingonberry , apple or strawberry jam, chocolate sauce, or hazelnut spread. Eurokrem , Nutella , and Lino-Lada fillings are favourite among

4120-490: Is baked in a rice flour batter immersed in jaggery , coconut shavings and garnished with sesame seeds, peanuts and poppy seeds . In the Philippines , traditional dessert pancakes include salukara , a rice pancake made from glutinous rice, eggs, and coconut milk . The batter is placed in a clay pot or pan lined with banana leaves or greased with oil (traditionally lard ), and is baked over hot coals. Salukara

4223-401: Is called Pek Nga or Lempeng Kelapa . Cooked very similarly to an American or Canadian –style pancake, albeit without a rising agent, it is a savoury pancake usually served during the breakfast hours with fish curry , coconut sticky rice, dried fish , rendang , or sambal . The traditional Burmese pancake is called bein mont , and is a traditional Burmese snack or mont . The pancake

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4326-646: Is eaten as a dessert, there are savory spinach pancakes ( pinaattilettu , pl. pinaattiletut ), which are eaten as a main course, typically with boiled potatoes and lingonberry jam . These are available ready-made from multiple brands. Crêpes , popular in France , Belgium , Switzerland and Portugal , are made from flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit, ice cream, jam, chocolate spread, powdered sugar) or savoury filling (cheese, ham, seafood, spinach). In Francophone Europe, crêpes are often sold in special stands. In Italy there

4429-406: Is either allowed to dissolve into and soften them or, if their crispy texture is to be retained, eaten immediately. They are a staple at Dutch Reformed Church fêtes. Plaatkoekies ("flapjacks", or lit. "plate cookies") are American-style "silver dollar" pancakes. In Uganda , pancakes are locally made with bananas (one of the staple foods of the country) and usually served as a breakfast or as

4532-403: Is from a Germanic root with the meanings "strong, stiff, strengthen, stiffen". Modern German Stärke (strength, starch) is related and refers to the main historical applications, its uses in textiles: sizing yarn for weaving , and starching linen . The Greek term for starch, "amylon" (ἄμυλον), which means "not milled", is also related. It provides the root amyl , which is used as

4635-700: Is made from rice flour and coconut milk. The dish is often served with kinca , a thick, brown-colored coconut sugar syrup. Other toppings may include sugar , ground peanuts , sliced bananas , jackfruit , and other fruits, and chocolate . Other variations include cheddar cheese , corned beef , shredded chicken , and sausage . Other types of pancakes in Indonesia are burgo , dadar gulung , kue ape , kue apem , kue cubit , kue cucur , kue leker , kue terang bulan , laklak , martabak , pannenkoek , poffertjes , roti canai , and roti jala . The traditional Malay pancake in Malaysia

4738-444: Is produced by most green plants for energy storage. Worldwide, Starch is a complex carbohydrate found in many plant-based foods, making it a vital part of a balanced diet, and is contained in large amounts in staple foods such as wheat , potatoes , maize (corn), rice , and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol . It consists of two types of molecules:

4841-617: Is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed, or baked. Traditionally, Ashkenazi Jews who, prior to 1945, lived in what is today Poland , portions of the Czech Republic , Hungary , and other portions of the former Pale of Settlement also created blintzes, with the key difference of always using a kosher cheese filling with no rennet . The majority of recipes are sweet and are often served with berries or sour cream. These crepe-like dishes would often be served during Shavuot , and today

4944-479: 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. English pancakes are similar to French crêpes and Italian crespelle. They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup , or wrapped around savoury stuffings and eaten as

5047-477: Is slow but relatively complete within the small intestine. Widely used prepared foods containing starch are bread , pancakes , cereals , noodles , pasta , porridge and tortilla . During cooking with high heat, sugars released from starch can react with amino acids via the Maillard reaction , forming advanced glycation end-products (AGEs), contributing aromas, flavors and texture to foods. One example of

5150-416: Is storage tissues, for example, cereal endosperm, and storage roots and stems such as cassava and potato. The second type is green tissue, for example, leaves, where many plant species synthesize transitory starch on a daily basis. In both tissue types, starch is synthesized in a plastids (amyloplasts and chloroplasts). The biochemical pathway involves conversion of glucose 1-phosphate to ADP -glucose using

5253-528: Is stored in semi-crystalline granules. Each plant species has a distinctive starch granular size: rice starch is relatively small (about 2 μm), potato starches have larger granules (up to 100 μm) while wheat and tapioca fall in-between. Unlike other botanical sources of starch, wheat starch has a bimodal size distribution, with both smaller and larger granules ranging from 2 to 55 μm. Some cultivated plant varieties have pure amylopectin starch without amylose, known as waxy starches . The most used

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5356-438: Is subjected to dry heat, it breaks down to form dextrins , also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread. Starch is the most common carbohydrate in the human diet and is contained in many staple foods . The major sources of starch intake worldwide are

5459-620: Is the crumpet , made from a batter leavened with yeast (or with both yeast and baking powder) and fried in butter to produce a slightly raised flat cake. They are also eaten in the rest of the United Kingdom , the Republic of Ireland , and certain areas of the Commonwealth . Starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds . This polysaccharide

5562-485: Is then left to ferment overnight to cook and then eat for breakfast. There is a sweet-tasting variety of the dish, one made with eggs , as well as another variety that is spiced and typically eaten in Somali households at breakfast during Eid called Cambaabuur (Ambaabuur). It is traditionally baked on a metallic circular stove called a taawa . Lacking that, it can also be baked in an ordinary pan. Somali laxoox/canjeero

5665-488: Is typically prepared with multiple dry ingredients including sorghum, maize, barley, teff, and pulses such as cowpea and adzuki beans in addition to herbs and spices to taste. Somali and Yemeni laxoox/lahoh bread is artisinal and therefore not standardized. The breadmaking process in Yemen and northern Somalia is largely similar for laxoox/lahoh, including the selection of ingredients, fermentation steps, and baking, as well as

5768-511: Is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake , which is common in Scotland, Ireland and the US. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake , a category that includes blini , kaletez , ploye , and memil-buchimgae . When potato is used as a major portion of the batter, the result

5871-402: Is used in the manufacture of various adhesives or glues for book-binding, wallpaper adhesives , paper sack production, tube winding, gummed paper , envelope adhesives, school glues and bottle labeling. Starch derivatives, such as yellow dextrins, can be modified by addition of some chemicals to form a hard glue for paper work; some of those forms use borax or soda ash , which are mixed with

5974-537: Is usually filled with jaggery and coconut. In Eastern India, malpuas are sometimes prepared in the form of pancakes. In some regions of Middle India , thin green Cheelas are made with ginger or garlic leaves' paste, and rice flour batter. Other ingredients included are salt , cummin seeds, green chili, oil, curry leaves and coriander leaves. In Nepal , the Newar people have a savoury rice pancake called chataamari cooked with meat or eggs on top. This dish

6077-809: The Codex Alimentarius : INS 1400, 1401, 1402, 1403 and 1405 are in the EU food ingredients without an E-number. Typical modified starches for technical applications are cationic starches , hydroxyethyl starch , carboxymethylated starches and thiolated starches. As an additive for food processing , food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. They function as thickeners, extenders, emulsion stabilizers and are exceptional binders in processed meats. Gummed sweets such as jelly beans and wine gums are not manufactured using

6180-465: The EU the starch industry produced about 11 million tonnes in 2011, with around 40% being used for industrial applications and 60% for food uses, most of the latter as glucose syrups . In 2017 EU production was 11 million ton of which 9,4 million ton was consumed in the EU and of which 54% were starch sweeteners. The US produced about 27.5 million tons of starch in 2017, of which about 8.2 million tons

6283-592: The German Pfanne and Kuchen meaning "pan" and "cake") except in Berlin, Brandenburg and Saxony, where Pfannkuchen are Berliner pastries and pancakes are known as Eierkuchen . They are generally thicker than French-style crêpes and usually served with sweet or, occasionally, savoury fillings. Usage of a leavening agent or yeast is uncommon. Fried apple rings covered by pancake dough and served with sugar and cinnamon are called Apfelküchle . Kaiserschmarrn ,

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6386-510: The Horn of Africa ( Djibouti , Eritrea , Ethiopia and Somalia ) are known as injera (sometimes transliterated as enjera , budenaa ( Oromo ), or canjeero ( Somali )). Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally, it is made out of teff flour and is a national dish in Ethiopia and Eritrea. Canjeero , also known as lahooh or lahoh ,

6489-546: The Philippines and Thailand , where they are sold in crêpe stands and kiosks. They are often served with whipped cream and fruits, or non-sweet spreads such as vegetables. Farinata are popular in Mediterranean regions, including Nice. Also called socca , these are pancakes made from chickpea flour and seasoned with black pepper. They are popular street food in Nice. German pancakes are known as Pfannkuchen (from

6592-747: The cereals ( rice , wheat , and maize ) and the root vegetables ( potatoes and cassava ). Many other starchy foods are grown, some only in specific climates, including acorns , arrowroot , arracacha , bananas , barley , breadfruit , buckwheat , canna , colocasia , cuckoo-pint , katakuri , kudzu , malanga , millet , oats , oca , polynesian arrowroot , sago , sorghum , sweet potatoes , rye , taro , chestnuts , water chestnuts , and yams , and many kinds of beans , such as favas , lentils , mung beans , peas , and chickpeas . Before processed foods, people consumed large amounts of uncooked and unprocessed starch-containing plants, which contained high amounts of resistant starch . Microbes within

6695-459: The fasting period of Lent . The Ancient Greeks made pancakes called τηγανίτης ( tēganitēs ), ταγηνίτης ( tagēnitēs ) or ταγηνίας ( tagēnias ), all words deriving from τάγηνον ( tagēnon ), "frying pan". The earliest attested references to tagenias are in the works of the 5th-century BC poets Cratinus and Magnes . Tagenites were made with wheat flour , olive oil , honey, and curdled milk, and were served for breakfast. Another kind of pancake

6798-448: The Philippines, usually as a breakfast fare, as well as in specialty restaurants like IHOP and the local restaurant brand Pancake House . The inexpensive local counterpart, called hotcakes , aside from being commonly prepared for breakfast, is also prepared as an afternoon snack, with street kiosks selling small hotcakes topped with the choice of margarine , sugar , or condensed milk and flavored syrups. In Vietnamese cuisine there

6901-614: The Somali laxoox , while one of the two Yemeni lahoh reached 145 cells/cm . The 2022 study showed that the bioactive content and the antioxidant activity of Somali laxoox and Yemeni laxoox breads significantly varied among households and baking batches due to the natural variability of manual food preparation, as well as in the recipes and compositions of raw materials used. Total carotenoids were highest (22.58 mg β-carotene/kg) in red sorghum flour, where anthocyanins were also found (0.32 mg cyanidin 3- O -glucoside/g), but markedly decreased by adding refined wheat flour, indicating that

7004-413: The addition of water. Some sugars are isomerized. The processes have been described as occurring in two phases: liquefaction and saccharification. The liquefaction converts starch into dextrins . Amylase is a key enzyme for producing dextrin. The saccharification converts dextrin into maltoses and glucose. Diverse enzymes are used in this second phase, including pullanase and other amylases. If starch

7107-797: The batter. The preparation of blini/mlynci dates back to pagan traditions and feasts, which are reflected in today's " pancake week " celebrated in the winter before the Great Lent . In pre- Christian times, blini and mlynci were symbolically considered by early Slavic peoples as a symbol of the sun , due to their round form. Blintzes ( Russian : блинчики blinchiki ) are thin crêpes made without yeast. Filled blintzes are also referred to as nalysnyky ( Ukrainian : налисники ), nalistniki ( Russian : налистники ) or nalesniki ( Russian : налесники ). A filling such as jam, fruits, quark , or cottage cheese , potato, cooked ground meat or chicken, and even chopped mushrooms, bean sprouts, cabbage, and onions,

7210-420: The day as side dishes or just snacks. Variants of the dish use the batter of the pancake to make deep fried vegetables, meat, or fish. India has many styles of pancake. Variations range from their taste to the main ingredient used. All are made without the use of added raising agents . Pancakes prepared using a north Indian cooking style are known as cheela . Sweet cheela are made using sugar or jaggery with

7313-469: The description in the Sweden section below) and are called lettu , lätty , räiskäle or ohukainen . In Finland pancakes are usually eaten as dessert with whipped cream or pancake-jam, sugar or vanilla ice cream. Besides the plain lettu , there is also a version with stinging nettle added ( nokkoslettu , pl. nokkosletut ). In Finnish, lettu and pannukakku (literally "pancake") have different meanings,

7416-707: The enzyme glucose-1-phosphate adenylyltransferase . This step requires energy in the form of ATP . A number of starch synthases available in plastids then adds the ADP-glucose via α-1,4- glycosidic bond to a growing chain of glucose residues, liberating ADP . The ADP-glucose is almost certainly added to the non-reducing end of the amylose polymer, as the UDP-glucose is added to the non-reducing end of glycogen during glycogen synthesis . The small glucan chain, further agglomerate to form initials of starch granules. The biosynthesis and expansion of granules represent

7519-422: The formulation, and the process is allowed to heat and cure to form the eventual rigid wall board. The starches act as a glue for the cured gypsum rock with the paper covering, and also provide rigidity to the board. A solution of triiodide (I 3 ) (formed by mixing iodine and potassium iodide ) can be used to test for starch. The colorless solution turns dark blue in the presence of starch. The strength of

7622-571: The glucose chains, creating the branched amylopectin. The starch debranching enzyme (DBE) isoamylase removes some of these branches. Several isoforms of these enzymes exist, leading to a highly complex synthesis process. The starch that is synthesized in plant leaves during the day is transitory: it serves as an energy source at night. Enzymes catalyze release of glucose from the granules. The insoluble, highly branched starch chains require phosphorylation in order to be accessible for degrading enzymes. The enzyme glucan, water dikinase (GWD) installs

7725-473: The health benefits of intact whole grains. A cell-free chemoenzymatic process has been demonstrated to synthesize starch from CO 2 and hydrogen.y. The chemical pathway of 11 core reactions was drafted by computational pathway design and converts CO 2 to starch at a rate that is ~8.5-fold higher than starch synthesis in maize . Papermaking is the largest non-food application for starches globally, consuming many millions of metric tons annually. In

7828-447: The large intestine ferment or consume the starch, producing short-chain fatty acids , which are used as energy, and support the maintenance and growth of the microbes. Upon cooking, starch is transformed from an insoluble, difficult-to-digest granule into readily accessible glucose chains with very different nutritional and functional properties. In current diets, highly processed foods are more easily digested and release more glucose in

7931-412: The latter having a structurally closer resemblance to a hotcake, and is baked in an oven instead of using a frying pan. Ålandspannkaka , literally "pancake of Åland ", is an extra thick variety of oven-made pancake that includes the addition of cardamom and either rice pudding or semolina porridge to the dough; it is only served in Åland and usually on its Autonomy Day . Besides the sweet lettu , which

8034-401: The linear and helical amylose and the branched amylopectin . Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen , the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting . These sugars may be fermented to produce ethanol in

8137-511: The manufacture of beer , whisky and biofuel . In addition, sugars produced from processed starch are used in many processed foods. Mixing most starches in warm water produces a paste, such as wheatpaste , which can be used as a thickening, stiffening or gluing agent. The principal non-food, industrial use of starch is as an adhesive in the papermaking process. A similar paste, clothing or laundry starch , can be applied to certain textile goods before ironing to stiffen them. The word "starch"

8240-533: The mid eighth century production of paper that was sized with wheat starch started in the Arabic world. Laundry starch was first described in England in the beginning of the 15th century and was essential to make 16th century ruffed collars . Plants produce glucose from carbon dioxide and water by photosynthesis . The glucose is used to generate the chemical energy required for general metabolism as well as

8343-399: The necessary strength properties to the paper web formed in the papermaking process ( wet strength ), and to provide strength to the final paper sheet (dry strength). In the dry end of the papermaking process, the paper web is rewetted with a starch based solution. The process is called surface sizing . Starches used have been chemically, or enzymatically depolymerized at the paper mill or by

8446-404: The next growing season. Young plants live on this stored energy in their roots, seeds, and fruits until they can find suitable soil in which to grow. The starch is also consumed at night when photosynthesis is not occurring. Green algae and land-plants store their starch in the plastids , whereas red algae , glaucophytes , cryptomonads , dinoflagellates and the parasitic apicomplexa store

8549-469: The number of people to serve and on commercial versus household production. In the finished product, apart from differences in size, a spiral pattern is characteristic of northern Somalia laxoox, whereas this pattern appears inconsistently in Yemeni lahoh. Cooked laxoox/canjeero and Yemeni lahoh retain a soft, puffed side that never contacts the griddle (taawa or daawa) surface but rather rises via steam under

8652-429: The physicochemical properties as well as energy release of different types of starches. In addition, cooking and food processing significantly impacts starch digestibility and energy release. Starch has been classified as rapidly digestible starch, slowly digestible starch and resistant starch, depending upon its digestion profile. Raw starch granules resist digestion by human enzymes and do not break down into glucose in

8755-503: The plant. Amylose consists of long chains derived from glucose molecules connected by α-1,4- glycosidic linkage . Amylopectin is highly branched but also derived from glucose interconnected by α-1,6- glycosidic linkages. The same type of linkage is found in the animal reserve polysaccharide glycogen . By contrast, many structural polysaccharides such as chitin , cellulose, and peptidoglycan are linked by β-glycosidic bonds , which are more resistant to hydrolysis. Within plants, starch

8858-470: The plastid to the cytosol, maltose via the maltose transporter and glucose by the plastidic glucose translocator (pGlcT). These two sugars are used for sucrose synthesis. Sucrose can then be used in the oxidative pentose phosphate pathway in the mitochondria, to generate ATP at night. In addition to starchy plants consumed directly, 66 million tonnes of starch were processed industrially in 2008. By 2011, production had increased to 73 million tons. In

8961-477: The process of starch granule initiation. Furthermore, two proteins named ESV and LESV play a role in the aqueous-to-crystalline phase transition of glucan chains. Several catalytically active starch synthases, such as SS1, SS2, SS3, and GBSS, are critical for starch granule biosynthesis and play a catalytic role at each step of granule biogenesis and expansion. In addition to above proteins, starch branching enzymes (BEs) introduces α-1,6-glycosidic bonds between

9064-488: The recipe still survives in places like Israel and New York. Latkes , potato pancakes with finely shredded or grated potato, can be eaten as part of the celebration of Hanukkah . Small thick pancakes are called oladyi ( Russian : оладьи ) or oladky ( Ukrainian : оладки ). The batter may contain various additions, such as apple and raisins. There also exists a style of pancake made out of quark called syrniki . Æbleskiver are traditional Danish pancakes made in

9167-622: The resulting blue color depends on the amount of amylose present. Waxy starches with little or no amylose present will color red. Benedict's test and Fehling's test is also done to indicate the presence of starch. In the US, the Occupational Safety and Health Administration (OSHA) has set the legal limit ( Permissible exposure limit ) for starch exposure in the workplace as 15 mg/m total exposure and 5 mg/m respiratory exposure over an eight-hour workday. The National Institute for Occupational Safety and Health (NIOSH) has set

9270-414: The slurry of uncooked starches and prevent sedimentation. This opaque glue is called a SteinHall adhesive. The glue is applied on tips of the fluting. The fluted paper is pressed to paper called liner. This is then dried under high heat, which causes the rest of the uncooked starch in glue to swell/gelatinize. This gelatinizing makes the glue a fast and strong adhesive for corrugated board production. Starch

9373-450: The small intestine - they reach the large intestine instead and function as prebiotic dietary fiber . When starch granules are fully gelatinized and cooked, the starch becomes easily digestible and releases glucose quickly within the small intestine. When starchy foods are cooked and cooled, some of the glucose chains re-crystallize and become resistant to digestion again. Slowly digestible starch can be found in raw cereals, where digestion

9476-414: The small intestine—less starch reaches the large intestine and more energy is absorbed by the body. It is thought that this shift in energy delivery (as a result of eating more processed foods) may be one of the contributing factors to the development of metabolic disorders of modern life, including obesity and diabetes. The amylose/amylopectin ratio, molecular weight and molecular fine structure influences

9579-485: The stability of the dough and the flexibility of the resulting bread. Thus, cajiin was fundamental to achieving the desired texture in laxoox/canjeero made from low-gluten or gluten-free flours, such as sorghum. In the late twentieth century, industrial-grade kneading/sheeting machines were introduced in cities including Mogadishu, Hargeisa, Burao, Baidoa, and Warsheikh to produce commercial quantities of cajiin dough. This greatly reduced labor for household cooks, however, only

9682-436: The starch industry (oxidized starch). The size/starch solutions are applied to the paper web by means of various mechanical presses (size presses). Together with surface sizing agents the surface starches impart additional strength to the paper web and additionally provide water hold out or "size" for superior printing properties. Starch is also used in paper coatings as one of the binders for the coating formulations which include

9785-449: The starch solution at 50–70 °C (122–158 °F) to create a very good adhesive. Sodium silicate can be added to reinforce these formula. A related large non-food starch application is in the construction industry, where starch is used in the gypsum wall board manufacturing process. Chemically modified or unmodified starches are added to the stucco containing primarily gypsum . Top and bottom heavyweight sheets of paper are applied to

9888-508: The stews and salads are finished, is also consumed. Injera thus acts simultaneously as food, eating utensil, and plate. When the "tablecloth" formed by the injera is finished, the meal is over. Lahoh is a pancake-like bread originating in Somalia, Djibouti and Yemen. It is often eaten along with honey , ghee and tea . During lunch, lahoh is sometimes consumed with curry , soup or stew. In Kenya , pancakes are eaten for breakfast as an alternative to bread. They are served plain with

9991-471: The sugar already added to the batter to sweeten them. Kenyan pancakes are similar to English pancakes and French crepes. A "pancake" in South Africa is a crêpe . In Afrikaans , it is known as a pannekoek (plural pannekoeke ) and, traditionally, is prepared on gas stoves and eaten on wet and cold days. Pannekoeke are usually served with cinnamon-flavoured sugar (and, sometimes, lemon juice) that

10094-406: The use of refined wheat flour has negative effects on the content of bioactive compounds. In the same study, a principal component analysis (PCA) underlined the main features that distinguish the laxoox breads from both of the Yemeni lahoh samples, although a Sanaa'ani style lahoh bread, representative of ordinary flatbread production in Yemen, was similar to the laxoox main group. In contrast,

10197-481: The ways in which household technologies domesticated in Yemen and Somaliland in the last century (e.g., blenders, refrigeration) have given rise to new techniques. However, differences are observable. In the fermentation stage, while the use of pre-gelatinized dough in the initial sourdough batch fell out of favor circa the 1980s in Somaliland, it continues to be used in Yemen. In both locations, long fermentation and

10300-556: The younger population. A traditional version includes filling pancakes with cheese, pouring yoghurt over them, and then baking in an oven. Eastern-Slavic cuisines have a long tradition of pancake cooking and include a variety of pancake types. In Belarus , Russia , and Ukraine , pancakes may be breakfast food, appetizers, main courses, or desserts. Blini ( Russian : блины ) or mlynci ( Ukrainian : млинцi ) are thin pancakes, somewhat thicker than crêpes, made from wheat or buckwheat flour, butter, eggs, and milk, with yeast added to

10403-425: Was high fructose syrup , 6.2 million tons was glucose syrups, and 2.5 million tons were starch products. The rest of the starch was used for producing ethanol (1.6 billion gallons). The starch industry extracts and refines starches from crops by wet grinding, washing, sieving and drying. Today, the main commercial refined starches are cornstarch , tapioca , arrowroot, and wheat, rice, and potato starches . To

10506-666: Was used in Ancient Egypt , possibly to glue papyrus . The extraction of starch is first described in the Natural History of Pliny the Elder around 77–79 CE . Romans used it also in cosmetic creams, to powder the hair and to thicken sauces. Persians and Indians used it to make dishes similar to gothumai wheat halva . Rice starch as surface treatment of paper has been used in paper production in China since 700 CE. In

10609-539: Was σταιτίτης ( staititēs ), from σταίτινος ( staitinos ), "of flour or dough of spelt", derived from σταῖς ( stais ), "flour of spelt". Athenaeus mentions, in his Deipnosophistae , staititas topped with honey, sesame, and cheese. The Middle English word pancake appears in English in the 15th century. The Ancient Romans called their fried concoctions alia dulcia , Latin for "other sweets". These were much different from what are known as pancakes today. Pancakes in

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