Waffle production: influence of batter ingredients on sticking of waffles at baking plates—Part II: effect of fat, leavening agent, and water

• Published in: Food science & nutrition 2017-05, Vol.5 (3), p.513-520
• Main Authors: Huber, Regina, Schoenlechner, Regine
• Format: Article
• Language: English
• Subjects: Baking; Bicarbonates; Breakfast foods; Butter; Calcium phosphates; Distilled water; Drinking water; Fat; Fats; Fatty acids; Fish oils; Food science; fresh egg waffle; Ingredients; leavening agents; Magnesium hydroxide; Margarine; Oils & fats; Original Research; Ovens; Plates; Rapeseed; Rapeseed oil; sticking; waffle batter
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.425

Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water). Within the different types of fats, solid fats with high amount of short‐chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Between the two water sources, effects were small. The results of this study have shown that the sticking behavior of waffles was significantly dependent on the recipe ingredients. They influenced waffle stability and subsequently the number of sticking waffles.