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首页> 外文期刊>Food Science & Nutrition >Waffle production: influence of batter ingredients on sticking of waffles at baking plates?￠????Part II: effect of fat, leavening agent, and water
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Waffle production: influence of batter ingredients on sticking of waffles at baking plates?￠????Part II: effect of fat, leavening agent, and water

机译：华夫饼的生产：面糊成分对华夫饼在烤盘上粘附的影响？第二部分：脂肪，膨松剂和水的作用

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Abstract 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.
机译：摘要新鲜的鸡蛋华夫饼在隧道烤炉中以工业规模连续烘烤。华夫饼部分或完全粘在烤板上会导致大量产品损失并增加成本。因此，本研究的目的是研究不同配方成分对华夫饼干黏附行为的影响。在第二部分中，研究的成分是不同的膨松剂（焦磷酸钠，碳酸氢铵，碳酸氢镁或磷酸一钙），不同的脂肪来源（菜籽油，可可脂，黄油或人造黄油）和不同的水源（自来水）水12℃dH和蒸馏水）。在不同类型的脂肪中，与液态油（菜籽油）相比，含有大量短链脂肪酸（椰油脂肪或黄油）的固体脂肪减少了华夫饼的粘附数量。关于膨松剂，碳酸氢氧化镁和碳酸氢铵优于焦磷酸钠或磷酸一钙。在两个水源之间，影响很小。

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