The technology of wafers and waffles. I, Operational aspects / Karl F. Tiefenbacher.

Format:

Book

Author/Creator:

Tiefenbacher, Karl F., author.

Language:

English

Subjects (All):

Pancakes, waffles, etc.

Baked products.

Genre:

Handbooks and manuals.

Physical Description:

1 online resource (701 pages) : illustrations, tables

Place of Publication:

London, England : Academic Press, 2017.

Summary:

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles. Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance Explains the scientific background of wafer and waffle baking Informs both artisan and industrial bakers about many related areas of bakery product manufacturing

Contents:

Front Cover

The Technology of Wafers and Waffles I: Operational Aspects

Copyright

Dedications

Contents

Preface

Foreword

Chapter One: Introduction

1.1. Terminology and Definitions in Wafers and Waffles

1.1.1. Wafers

1.1.1.1. Two Meanings

1.1.1.2. The Characteristics of Wafers

1.1.1.3. The Two Basic Types of Wafers

1.1.1.4. Maintaining Consistent Terminology

1.1.2. Waffles

1.1.2.1. Maintaining Consistent Terminology

1.1.3. The Various Products and Terms in the Wafers and Waffles Segment

1.1.3.1. Belgian Waffles

1.1.3.2. Communion Wafer (Host, Altar/Eucharistic/Sacramental Bread)

1.1.3.3. Fan Wafers

1.1.3.4. Flat Wafers

1.1.3.5. Fortune Cookies

1.1.3.6. Flute Wafers (Wafer Sticks, Wafer Rolls, Wafer Curls)

1.1.3.7. Hollow Wafers (Shaped Wafers)

1.1.3.8. Noncreamed Wafers

1.1.3.9. Sandwich Wafer Bars

1.1.3.10. Snack Size Flute Wafers

1.1.3.11. Sugar Wafer Biscuits (Wafer Fingers)

1.1.3.12. Wafer Books

1.1.3.13. Wafer Bread

1.1.3.14. Wafer Bricelets

1.1.3.15. Wafer Cookies-Wafer Biscuits

1.1.3.16. Wafer Cones/Cups

1.1.3.17. Wafer Paper (German: Oblaten)

1.1.3.18. Wafer Pattern and Waffle Pattern

1.1.3.19. Wafer Reels

1.1.3.20. Waffles, Frozen

1.1.3.21. Waffles, Ready to Eat (RTE)

1.2. Wafers and Waffles-Some Historical Glimpses

1.2.1. Wafer-The Origins

1.2.1.1. The Word `Wāfel

1.2.1.2. A Drawing in the `Velislai biblia picta, Dated Between 1325 and 1349

1.2.1.3. Wafer in Webster's Revised Unabridged Dictionary, 1913 (Page 1621)

1.2.2. Oblate (Host)

1.2.3. Hollow Wafers

Wafer Cones and Cups

1.2.4. The First Automatic Wafer Ovens

1.2.5. Vienna 1898-The Birth of a Famous Industrial Sugar Wafer Cookie

1.2.6. Sugar Wafer Reels and Flute Wafers (Wafer Sticks)

1.2.7. Waffles

1.2.7.1. Frozen Waffles.

Further Reading

Chapter Two: Technology of Main Ingredients-Water and Flours

2.1. Water-Properties and Functions in Wafer and Waffles

2.1.1. Introduction and Overview

2.1.1.1. Water in Wafer and Waffle Manufacturing

2.1.1.2. Moisture in Wafers and Waffles

2.1.2. Water Parameters and the Chemistry of Water

2.1.2.1. Analytical Water Parameters

2.1.2.2. Important Terms in Water Chemistry

Alkalinity of Water

Conductivity or Specific Conductance of Water

Hardness of Water

Temporary and Permanent Hardness

TDS-Evaporation Residue

2.1.3. Functions of Water in Wafer and Waffle Processing

2.1.4. The Hardness of Water: Units, Classes and Impact

2.1.4.1. International Units for Water Hardness

2.1.4.2. Hardness Classification

2.1.4.3. The Impact of Water Hardness and Ionic Composition

2.1.5. Water Hardness Effects on Wafers and Baking Moulds

2.1.5.1. The Influence of Water Hardness on Wafer Texture

2.1.5.2. The Influence of Water Hardness on the Forming of Hot Sugar Wafers

2.1.5.3. The Influence of Water Hardness on Baking Mould Residues

2.1.5.4. The Influence of Water Hardness on Baking Mould Corrosion

2.1.6. Water in Batter Preparation

2.1.6.1. Water Is the Main Component in Batters

2.1.6.2. The Water Temperature Controls the Batter Temperature

Standard Flat, Hollow, and Cake Cone Wafer Batters Without Wafer Enzyme

Standard Flat, Hollow, and Cake Cone Wafer Batters With Wafer Enzyme

Batters for Sugar Wafers (Rolled Sugar Cones, Flute Wafers)

Waffle Batters for the Batter-Based Waffle Types

2.1.6.3. Water Treatment for Hard Water

2.1.6.4. Citric Acid Against Mould Residues

2.1.7. Recommended Water Quality Parameters for Baking Masses

2.1.7.1. Water Specification for Flat and Hollow Wafer Batters

2.1.7.2. Water Specification for Moulded Wafer Cone Batters.

2.1.7.3. Water Specification for Rolled Sugar Cone and Flute Wafer Batters

2.1.7.4. Water Specification for Waffle Batters and Doughs

2.2. Wheat Flour for Wafer and Waffle Manufacturing

2.2.1. Introduction and Overview

2.2.1.1. Wheat, a Big Cereal Crop

2.2.1.2. The Term ``Flour´´

2.2.1.3. Whole Grain Cereal Flours

2.2.2. Wheat Classes and Wheat Milling Into Wafer Flours

2.2.2.1. Hard and Soft Wheats

2.2.2.2. The Different Meanings of Water Absorption

2.2.2.3. Whole-Wheat and White Whole Wheat

2.2.2.4. Wheat Structure and Flour Extraction

2.2.2.5. The Average Composition of Wheat Flours

2.2.2.6. Influences due to Wheat-Growing Conditions

2.2.3. Wheat Flour-Functions and Issues in Wafers and Waffles

2.2.3.1. Basic Functions of Wheat Flour and Potential Issues

2.2.3.2. Acrylamide in Wheat Flour-Based Products

2.2.4. Flour Characterization by Analytical Methods

2.2.4.1. The Common Language

2.2.4.2. Moisture Determination

2.2.4.3. Protein and Wet Gluten

2.2.4.4. The Extensibility of Gluten

2.2.4.5. Determination of the Ash Content

2.2.4.6. Determination of Fibres

2.2.4.7. Data from Instruments for Dough Characterization

Farinograph

Mixograph

Extensograph

Alveograph

2.2.4.8. Flour Granulation (Particle Size)

2.2.4.9. Determination of the Sedimentation Value (Zeleny)

2.2.4.10. Determination of the Falling Number (Hagberg)

2.2.4.11. The Particle Size Index (PSI) for Testing the Hardness of Wheat

2.2.4.12. Determination of Damaged Starch

2.2.4.13. Solvent Retention Capacity (SRC)

2.2.5. Flour Preparation, Treatment and Significant Components

2.2.5.1. Wafer Flour-The Miller's Part

2.2.5.2. The Storage of Wafer Flour-Maturing Effects

2.2.5.3. Silo Storage of Flour-Potential Issues

2.2.5.4. Storage Temperatures.

2.2.5.5. The Influence of Flour Treatment Methods

Air Classification of Flour

Flour Heat Treatment (FHT)

Flour Chlorination

Flour Bleaching

Alternatives for a Brighter Wafer Colour

2.2.5.6. Further Flour Components Significant for Wafer and Waffle Manufacturing

Starch

Proteins

Flour Protein Content and Gluten Development in Batters

NSP, Pentosans

Wafer Flours and Moisture Release During Wafer Baking

2.2.6. Rapid Evaluation of Flours for Wafer and Waffle Manufacturing

2.2.6.1. Noninstrumental Sensory Tests

Visual Check of Flour

The Smell of the Flour

The Flour Granulation

2.2.6.2. Rapid Test for Water Requirement and Stringiness

2.2.6.3. Classification of Flours According to the Water Required for Batter Mixing

2.2.6.4. Hold a Sample for External Flour Testing

2.2.6.5. The Baking Test Is Always Right

2.2.6.6. Gluten Aggregation Testing

2.2.6.7. The Gluten Development Test

2.2.6.8. Rapid Analysis by Near Infrared (NIR) Methods

2.2.7. Specifications for Wafer and Waffle Flours

2.2.7.1. Flours From Wafer Manufacturers-Analytical Data

2.2.7.2. Overview: Recommended Flour Parameters for Wafers and Waffles

2.2.7.3. Flour Specifications for No/Low Sugar Wafers and Regular Batters

2.2.7.4. Flour Specifications for ``High Solids´´ Wafer Batters (HSB) for No/Low Sugar Wafers

2.2.7.5. Flour Specifications for Rolled Sugar Cones

2.2.7.6. Flour Specifications for Flute Wafers (Wafer Sticks)

2.2.7.7. Flour Specifications for Waffles

Specific Suggestions

2.2.8. Wafer Flours: Wheat Variety Influence and Batter Mixing Procedures

2.2.8.1. Introduction

2.2.8.2. Background Information

2.2.8.3. Performance of Flours From Various Wheat Varieties in Flat Wafer Baking

2.2.8.4. Why Use Baker's Percentage in Batter Recipes?.

2.2.8.5. Wheat Variety Influence in Flat Wafer Baking-The Results

2.2.8.6. Studies on Batter-Mixing (Flour Hydration)

2.2.9. Wafer Flour Characterization by the Gluten Development Test

2.2.9.1. Introduction

2.2.9.2. Gluten Development Test-The Principle

2.2.9.3. Materials and Methods for the Gluten Development Test

2.2.9.4. Prebatter Resting Time, Batter Shearing, and Viscosity

2.2.9.5. Gluten Development Test-The Final Method

Prebatter Recipe

Test Procedure

2.2.9.6. Flour Samples From the Wafer Industry in the Gluten Development Test

2.2.9.7. Flour Classification According to the Gluten Development Potential

Class A Flours

Class B Flours

Class C Flours

2.2.9.8. Grouping the 67 Flours According to the Protein Content

2.2.9.9. Reduction of Viscosity and Wet Gluten Development by (a) Water Addition

2.2.9.10. Wet Gluten Development and Viscosity Reduction by Adding Water-An Example

2.2.9.11. Reduction of Viscosity and Wet Gluten Development by (b) Starch Addition

2.2.9.12. Reduction of Viscosity and Wet Gluten Development by (c) Wafer Enzyme Addition

2.2.9.13. Conclusions

2.3. Nonwheat Flours, Starches, Dextrins and Fibres

2.3.1. Introduction and Technological Functions

2.3.1.1. Ancient Grains

2.3.2. Overview on Nonwheat Flours and Starches With and Without Gluten

2.3.3. Nonwheat Flours Containing Gluten

2.3.3.1. Ancient Grains, Nongluten-Free

2.3.3.2. Barley and Barley Beta-Glucans

2.3.3.3. The Beta-Glucan Health Claims

2.3.3.4. Khorasan Wheat (Kamut)

2.3.3.5. Oats and Oat Beta-Glucans

2.3.3.6. Oat Beta-Glucans

2.3.3.7. Rye

2.3.3.8. Spelt (Dinkel Wheat)

2.3.3.9. Triticale

2.3.3.10. Wheat Starch

2.3.4. Fibres and High-Fiber Sources

2.3.4.1. Dietary Fibres

2.3.4.2. High-Fibre Bran Flours From Gluten Containing and Gluten-Free Plant Sources.

2.3.4.3. Plant Fibres in Stabilization of Wafers and Waffles.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed June 15, 2017).