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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
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 stic...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448353/ https://www.ncbi.nlm.nih.gov/pubmed/28572936 http://dx.doi.org/10.1002/fsn3.425 |