Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

Abstract

Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy‐consuming start‐up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take‐off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take‐off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH‐ and L‐value, negative correlations between pH‐ and a‐value, or density and aw‐value. This resulted in significant correlations with take‐off‐force, which was correlated with L*‐ and b*‐value (negative) and positive to a*‐value. Sticking behavior was strongly associated with b*‐value (positive) and to a*‐value (negative).

Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets

“…Among these products, wafers have already been the subject of some studies (Huber and Schoenlechner, 2016;Mert et al, 2015;Dogan, 2006;Dogan et al, 2016). In the literature, there are no reports concerning the production of gluten-free wafers containing freeze-dried fruits as natural colorants.…”

Sugar contents of ready-to-eat foods distributed at major amusement parks in Korea and their substitution with artificial sweeteners

“…Muffins (16.3 g/100 g) and waffles (15.4 g/100 g) also had high-sugar contents. Gao et al (2017) and Huber and Schoenlechner (2017) reported similar sugar contents (20.7 and 15.9 g/100 g, respectively) in muffins and waffles. The Korea Food and Drug Administration (KFDA, 2009) and Yang et al (2009) reported that waffles sold near schools had a high-sugar content (20.5 g/100 g).…”

Development of wafers with fillings made from organic raw materials with improved consumer properties

“…However, it is low in nutrients. During study [7], gluten-free wafer formulations were developed by using corn, rice, and buckwheat flour, xanthan, and guar gum as an alternative product for patients with celiac disease. There are data on the use of gluten-free types of flour in the production of wafer sheets, but they affect the viscosity of the dough in different ways, although in general, the impact on the consumer properties of wafer sheets is positive [8].…”