( 2009), fat might retard chemical leavening action and affect swelling of the cells during baking of cookies. Usual fat amounts of waffle batters are 18–29% (Tiefenbacher, 2009). Required fat amount depends on the recipe and other batter ingredients and baking plate coating. For waffles, stable fats with little amount of unsaturated fatty acids and iodine values below 85 should be used to minimize thermal fat degradation and increase shelf life. The more double bonds in fatty acids, the more thermal instable they are due to autoxidation. Depending on the chain length and number of unsaturated fatty acids, fats show different stability.
Disadvantageous effects are residues of fat waste on baking plates. Besides, fat provides a release film during baking. In this study the following influences of some batter ingredients were investigated: type of fat, leavening agents, and water hardness.įat and oils in waffle batters lead to softer texture of the waffle.
Influencing factors on sticking of waffles are recipe ingredients, the baking process, baking plate material, release agent, and cleaning methods. Thus, sticking of waffles on baking plates must be prevented, but the reasons for sticking are not fully understood yet. An industrial waffle oven produces up to 40,000 waffles per hour and only 1% of sticking waffles can make up to 72 kg waste per day (Tiefenbacher, 2009). They have a raised, cake‐like texture and are baked in waffle irons. Between the two water sources, effects were small.įresh egg waffles (subsequently called waffles) are made from high contents of eggs, sugar, and fat. Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. 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). 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). The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale.
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