UID:
edoccha_9960161340702883
Umfang:
1 online resource (701 pages) :
,
illustrations, tables
Anmerkung:
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.
Weitere Ausg.:
ISBN 0-12-809438-9
Weitere Ausg.:
ISBN 0-12-811452-5
Sprache:
Englisch
Schlagwort(e):
Handbooks and manuals.
Bookmarklink
