Miller Magazine Issue: 141 September 2021

85 ARTICLE MILLER / september 2021 that the product properties can only depend on the flour property itself. The necessary water/flour-relation is an important parameter for developing a specific viscosity and is recorded for all test masses. 2.4 Baking Waffle (Casted Cones) Baking of cones, was carried out with an electrical heated laboratory instrument type LB-SWAK_STAK, equipped with an industrial baking pan and a corre- sponding core plate (pic. 3). The pan was heated up to 180°C, whereas the cores were heated up to 190°C. Using a spraying device, 7 ml waffle mass was inserted and the baking time was 80 seconds. Prior to closing the carrier for the final bak- ing process, it was closed and opened twice (so called breathing: 2 sec. open, 2 sec. closed) in order to let steam evaporate out of the system. After baking, the cones were removed from the open baking pan and left for cooling at room temperature for approximately 10 minutes. The cooled cones were packed in PE wrapping, hot sealed, and stored at 8°C until the texture analysis took place. 2.5 Texture Analysis of the waffles The texture analysis was carried out with a TA.XT . plus Texture Analyser (Stable Micro System) using an ice cream cone pan (A/ICC). This tool measures the force, which is necessary to create a break, when a ball like item of a certain diameter and weight is pressed into the cone. The most important texture parameters are the dis- Pic. 9: Water demand of the dough correlating to the water absorption GlutoPeak Pic. 10: Waffle weight correlating to the water absorption GlutoPeak Pic. 11: Water demand correlating to GlutoPeak Parameter G Pic. 12: Waffle weight correlating to GlutoPeak Parameter G