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Following on from another thread, came a question: Why let pancake batter rest?
Well the answer is 3 fold for batters of all sorts.
http://www.thekitchn.com/food-science-why-some-batters-76098
From their site, and with a little rearrangement,
"Many recipes for batter foods ... say to let the mixture rest briefly before proceeding to cooking. This may seem like a strange step, but there's more going on during that rest than meets the eye...
During the resting period,
This resting step ensures ... the gluten had time to relax, the texture is incredibly delicate instead of chewy."
So now you know.
Well the answer is 3 fold for batters of all sorts.
http://www.thekitchn.com/food-science-why-some-batters-76098
From their site, and with a little rearrangement,
"Many recipes for batter foods ... say to let the mixture rest briefly before proceeding to cooking. This may seem like a strange step, but there's more going on during that rest than meets the eye...
During the resting period,
- starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency.
- Any gluten formed during the mixing of the batter is also getting time to relax, and
- Air bubbles are slowly working their way out.
This resting step ensures ... the gluten had time to relax, the texture is incredibly delicate instead of chewy."
So now you know.