Process Optimization of Waffle Formulation and Quality Analysis
The experiment mainly uses high gluten flour and low gluten flour as the main raw materials,supplemented by eggs and butter to make waffles.Waffle quality standards are based on aroma,texture,firmness and taste,and are optimized for waffle formulation and preparation through orthogonal testing.The test results state that each 100 g mixture needs to contain 37.5％water,40％butter,and 100％egg liquid.The optimum baking condition is 160 ℃ for 6 min.After baking,the waffle is perfect in shape,uniform in color,uniform in thickness,plump in shape,will not be easily broken,the pore size is appropriate,the taste is moderate,and will not stick to teeth.The sensory evaluation is 93.7 points.This study can provide a reference for manufacturers to improve the direction of the process,and the process parameters in this paper provide a possibility for reducing the cost of industrial production to a certain extent.
waffleformulaoptimization of processing technologyorthogonal experiment
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