Batter ingredients were mixed in a Hobart similar to previous description (Glenn et al., 2001a and Glenn et al., 2001b). Pre-gelatinized starch was used so that the cooking of the starch was not necessary. The batter contained water with fiber (7.7 wt%), magnesium stearate (2.3 wt%), native starch (46 wt%), and pre-gelatinized starch (6.5 wt%). All weight percent values are based on the amount of added water in the formulation. When required, latex was added last and mixed for 5 min before the batter was ready for baking. The amounts of added lat