Study finds ideal method to minimize waffle loss in industrial production

December 20, 2016, Institute of Food Technologists

Just under half of U.S. households (48%) opt for frozen varieties of waffles, pancakes, and French toast as their choice for breakfast (Packaged Facts). A study published in the December issue of Journal of Food Science found that waffles baked on steel plates at a high temperature for a short amount of time minimizes the likelihood egg waffle batter will stick to the plate.

Waffles produced on an industrial scale are baked in continuous waffle ovens. According to the authors, it's common for waffles to stick to the baking plates during this process which can cause significant product loss and increased costs due to the need to stop the production line to remove waffles and clean the baking plates.

Researchers from Austria compared cast iron with lamellar graphite (grey iron), cast iron with spheroidal graphite (ductile iron), low alloyed steel, and low alloyed steel with a titanium nitrite (TiN) coating. Best release results were found for steel baking plates. Two different baking temperature/time combinations were studied—145 degrees Celsius (293 degrees Fahrenheit) for 110 seconds compared with 165 degrees Celsius (329 degrees Fahrenheit) for 90 seconds —using a waffle recipe which is known to have high sticking tendency in order to better detect the effect of baking conditions. The results showed that the oven temperature had to be high enough to allow rapid product crust formation but prevent burning, which again increases the likelihood of sticking.

In addition, the type of release agent affected stickiness. The study results showed that when applied to the plates, release agents based on short-chain fatty acids with higher degree of saturation provided released better than those based on long-chain fatty acids or on emulsifier-acid combinations.

Explore further: The difference between baking soda and baking powder

More information: Regina Huber et al. Waffle Production: Influence of Baking Plate Material on Sticking of Waffles, Journal of Food Science (2016). DOI: 10.1111/1750-3841.13562

Related Stories

Video: Cooking with cast iron: Fact versus fiction

December 15, 2016

Cooks around the world prize their cast-iron cookware, which has many advantages over its aluminum siblings. But there are a few myths surrounding cast-iron cooking and care, and a bit of chemistry knowledge can go a long ...

Ultra-thin tool heating for injection molding

January 2, 2014

In future, thin-film heating will allow plastic parts to be produced with greatly improved surface quality. Researchers have also found a way to make the whole process more energy efficient.

Metal foam handles heat better than steel, study finds

March 28, 2016

A new study from North Carolina State University researchers finds that novel light-weight composite metal foams (CMFs) are significantly more effective at insulating against high heat than the conventional base metals and ...

Recommended for you

A decade on, smartphone-like software finally heads to space

March 20, 2019

Once a traditional satellite is launched into space, its physical hardware and computer software stay mostly immutable for the rest of its existence as it orbits the Earth, even as the technology it serves on the ground continues ...

Tiny 'water bears' can teach us about survival

March 20, 2019

Earth's ultimate survivors can weather extreme heat, cold, radiation and even the vacuum of space. Now the U.S. military hopes these tiny critters called tardigrades can teach us about true toughness.

Researchers find hidden proteins in bacteria

March 20, 2019

Scientists at the University of Illinois at Chicago have developed a way to identify the beginning of every gene—known as a translation start site or a start codon—in bacterial cell DNA with a single experiment and, through ...

Turn off a light, save a life, says new study

March 20, 2019

We all know that turning off lights and buying energy-efficient appliances affects our financial bottom line. Now, according to a new study by University of Wisconsin-Madison researchers, we know that saving energy also saves ...


Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.