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Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components
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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448360/ https://www.ncbi.nlm.nih.gov/pubmed/28572935 http://dx.doi.org/10.1002/fsn3.424 |