Hi,
I made very thin, flat, crispy waffles and im wondering.,,,
how do you measure texture changes of the waffles using texture analyzer, like loss of crispiness or rubbery texture, followed by contact with humidified air?
It's been stored in moist atmosphere for three days, and I'd like to evaluate how much crispiness they lose... Any suggestion please?
Calibrate your Rheometer (texture analyzer) in terms of penetration depth (not important since its not 2 times compression) and speed (choose a slow speed, like 1mm/sec or less), Load (Since its waffles, 2kg max is recommended). After this is done, analyze intial texture and after contact with moisture. So to the maiin point, i suggest you air dry ur sample (not hot air drying) for some time and then run it with the texture analzyer. N.B; Have not handled this of sample before, however, if there are not other alternatives, try this and compare the results.
Thanks
If it has been stored for 3 days... you have no teenager in your home.
i'd indeed go for a break test on the texturometer analysis (if you want to be fancy you can actually also record the sound).
Before baking, the baking tong “Turtle” (ductile iron baking plates, FHW Haas, Leobendorf, Austria) was preheated up to 140°C (bottom) and 145°C (top baking plate). Temperature of baking plates was monitored during the trials and found to be stable within a range of ±5°C. Before first batter disposition, a constant amount of the release agent (Bandex) was spread on both baking plates. For baking, a constant amount of 15 ml batter was deposited on the bottom baking plate, the baking plate was closed, and the baking process started immediately (110 s). The tong was then opened and the waffle removed from the baking tong using a self‐prepared vertical needle take‐off (CFT Haas Convenience Food Equipment GmbH, Leobendorf, Austria), which is the usual process in industrial scale waffle production.
After a cooling period of 30 min (time for moisture equilibration within the waffle), the waffle was characterized for weight, color, color spots, moisture content, and water activity as described in the following section. Additionally, after baking of all 30 waffles and complete cooling, the baking plate was characterized visually by a microscope and for surface roughness by a surface roughness analyzer (Hommel Tester T100, Hommel Seitz, Viernheim, Germany) to ensure that the baking plate surface has not changed by the baking or cleaning process, which would have an influence on sticking behavior of the waffle. During this study, surface roughness was found to be constant. Between different recipes cleaning was carried out by dry ice (frozen CO2 pellets) in order to provide the same starting conditions for all recipes. In case a recipe produced many sticking waffles, an in‐between cleaning step had to be done by brushing and applying new release agent. In the Results section, information is given for which recipes this step had to be applied.
- Badges
- Science topic
- Similar topics
- Medicine
- Nutrition and Dietetics
- Nutritional Medicine
- Food Science