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Generally, baking powder contains aluminum compounds (alum) as the acidic agent. However, because ingredients such as potassium aluminum sulfate (PAS) may affect the nervous system, the Codex Alimentarius Commission has recommended restricting its use in infants. Instead of alum, therefore, glucono-δ-lactone (GDL) has been developed for use as a substitute. The addition of PAS or GDL to batter increased the pancake volume as well as the ratio of insoluble proteins, as fractionated by Osborne’s method. The addition of hydrogen peroxide (HP) also resulted in similar effects in pancakes. (Received Oct. 20, 2015 ; Accepted Jan. 14, 2016)

Effects of Alum and Substitute Chemical Agents on Leavening and Constituent Proteins of Pancake