| abstract |
The present disclosure relates to a composition for preparing Korean pancake powder, which comprises grain flour, baking powder, and allulose; a method for preparing Korean pancake powder; Korean pancake powder and a pancake, which comprise the composition; a method for preparing a Korean pancake using the Korean pancake powder; a method for increasing a crispy texture of a Korean pancake, and a method for reducing an oil absorption rate of a Korean pancake. n n The composition of the present disclosure for preparing Korean pancake powder enhances a crispy texture and reduces an oil absorption rate by adding allulose, which is a natural sweetener material, thereby having excellent characteristics such as reducing a calorie while decreasing a greasy texture, achieving an appetizing color, delaying an aging rate of a Korean pancake, and the like. |