(Ebook PDF) The Technology of Wafers and Waffles II Recipes Product Development and Knowhow 1st edition by Karl Tiefenbacher 0128119721 9780128119723 full chapters

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ISBN-10 :  0128119721 

ISBN-13 :  9780128119723

Author : Karl F. Tiefenbacher 

The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content.

The Technology of Wafers and Waffles II: Recipes, Product Development and Knowhow 1st Table of contents:

Chapter One: Introduction and Overview
1.1. What to Expect-Why This Book?
1.1.1. Recipes are Confidential
1.1.2. My Approach to Recipes
1.1.3. The Corner Stones of Recipe Development
1.1.4. Basic Recipes-What Does That Mean?
1.1.5. Today a Lot of Information is Public
1.1.6. Who This Second Book Is Written for
1.2. How to Evaluate a Recipe-The Calculation Matrix Tables (Chapter 2)
1.2.1. Extracting Much More Data Linked to the Recipes
1.2.2. Some Examples of Calculation Tables
1.2.3. Differences in Nutrition Labels Between Europe and North America
1.2.4. Information on Nutrient Databases
1.3. Recipe Chapters 3-734567
1.3.1. Basic Recipes
1.3.2. The Essence of Chapter 3: No/Low Sugar Wafer Recipes and Toolbox
1.3.3. Chapter 4 on Sugar Wafers
1.3.4. Wafer Crackers and Waffle Cookies (Chapter 5)
1.3.5. Filling Creams for Wafers and Biscuits (Chapter 6)
1.3.6. Waffle Recipes (Chapter 7)
1.4. New Products Require New Thinking-Ideas and Examples (Chapter 8)
1.4.1. Innovation and Trends
1.4.2. Market Expectations and the NPD Process
1.4.3. Ideas With Potential for Further Exploitation
1.4.4. Eight Examples of New Products
1.4.5. Constructive and Technical Aspects of New Product Manufacturing
1.4.5.1. Plant Organization-The Principal Areas in Wafer Manufacturing
1.4.5.2. Plant Organization-Technical Aspects and Developments
1.4.5.3. Plant Organization-Soft Skills
1.5. The Existing Stock of Knowledge: Patents and Publications
1.6. Glossary of Terms in Wafers, Waffles and Adjuncts
Chapter Two: The Calculation Matrix to Follow Up Recipes
2.1. The Following Up of Recipe Modifications in a Calculation Matrix
2.1.1. The Informed Consumer: Improving Nutritional Information to Consumers
2.1.2. The Big Seven-An Example
2.1.3. European and American Carbs Are Different
2.2. The Recipe Calculation Tables
2.2.1. Variant A-Calculating the `Big Seven
2.2.1.1. Annotations to the Columns of the Recipe Calculation Matrix in Fig. 2.1
2.2.2. Variant B-Calculating No/Low Sugar Wafer Batters
2.2.2.1. Annotations to the Columns of the Recipe Calculation Matrix in Fig. 2.2
2.2.3. Variant C-Calculating Sugar Wafer Batters
2.2.3.1. Annotations to the Columns of the Recipe Calculation Matrix in Fig. 2.3
2.2.4. Variant D-Calculating Waffle Batters
2.2.4.1. Annotations to the Columns of the Recipe Calculation Matrix in Fig. 2.4
2.2.5. Variant E-Calculating Sugar-Fat Filling Creams
2.2.5.1. Annotations to the Columns of the Recipe Calculation Matrix in Fig. 2.5
2.3. Food Composition Databases
Further Reading
Chapter Three: Recipes for No/Low Sugar Wafers
3.1. Introduction and a Look at Historic Recipes
3.1.1. The Various Types of No/Low Sugar Wafers
3.1.2. Historic Recipes for Flat Wafers
3.2. Flat Wafer Sheet Recipes
3.2.1. Straightforward Recipes With Few Ingredients-The Inclusion of Whole Wheat Flour
3.2.2. Variations in Leavenings
3.2.3. Influencing the Colour of Wafers
3.2.4. Manufacturing of Thicker Wafer Sheets With Deep Reedings
3.2.5. Recipes for High Solids Batters for a Harder Wafer Texture
3.3. Hollow Wafer Sheet Recipes
3.3.1. Basic Batter Recipes for Hollow Wafer Sheets
3.3.2. Basic Recipes Incorporating Some More Ingredients for Exemplification
3.4. Recipes for Wafer Cones-No/Low Sugar
3.4.1. Basic Batter Recipes for Cake Cones
3.4.2. More Basic Cone Recipes for Exemplification
3.5. Gluten-Free and White-Coloured No/Low Sugar Wafers
3.6. The Recipe Toolbox for No/Low Sugar Wafers
3.6.1. How to Get a Wafer Which is Softer and More Easily Melting
3.6.1.1. The Pros and Cons of Softer Wafers
3.6.1.2. The `Wafer Softness Tools
3.6.2. How to Get a Wafer of a Harder/Crunchier Texture
3.6.2.1. The Pros and Cons of Harder Wafers
3.6.2.2. The `Wafer Hardness Tools
3.6.3. Improve Wafer Flexibility for Less Breakage and Delamination
3.6.3.1. The `Wafer Flexibility/Stability Tools
3.6.4. Influence the Colour and Reduce Colour Differences
3.6.5. Options to Improve Wafer Release After Baking
3.6.6. Options to Reduce the Extent of Mould Soiling
3.6.7. Options to Reduce the Risk of Gluten Development in Batter Mixing
Further Reading
Chapter Four: Recipes for Sugar Wafers
4.1. Introduction
4.1.1. Moulded Sugar Wafer Cones and Cups
4.1.2. Rolled Sugar Wafer Cones
4.1.3. Sugar Wafer Reels, Single Baked Fan Wafers, Fortune Cookies
4.1.4. Flute Wafers, Flute Wafer-Based Snacks and Drum-Baked Fan Wafers
4.2. Recipes for Moulded Sugar Cones and Cups
4.2.1. Basic Batter Recipes for Moulded Sugar Cones and Cups
4.2.2. Recipe Considerations and Developments in Moulded Sugar Cones/Cups
4.2.2.1. Sugar-Free Moulded Sugar Cones
4.3. Recipes for Rolled Sugar Cones
4.3.1. Basic Batter Recipes for Rolled Sugar Cones
4.3.2. Recipe Considerations and Developments in Rolled Sugar Cones
4.3.2.1. Sugar-Free Rolled Sugar Cones
4.4. Sugar Wafer Reels, Single Baked Fan Wafers and Fortune Cookies
4.4.1. Basic Batter Recipes for These Sugar Cookies
4.4.2. Recipe Considerations and Developments in Wafer Reels
4.4.2.1. Oil Impregnation
4.5. Flute Wafers and Flute Wafer Snacks, Drum-Baked Fan Wafers
4.5.1. Basic Batter Recipes for Flute Wafers (Wafer Sticks)
4.5.2. Recipe Considerations and Developments in Flute Wafers
4.5.3. Recipe Considerations and Developments in `Non-Sweet (Salty) and Gluten-Free Flute Wafers
4.5.3.1. Non-Sweet (Salty) Flute Wafers With Sugar Substitutes
4.5.3.2. Gluten-Free Flute Wafers
Further Reading
Chapter Five: Recipes for Wafer Disks and Crunchy Waffle Cookies
5.1. Introduction
5.1.1. Two Different Types-Savoury Disks and Sweet Cookies
5.2. Crisp Savoury Wafer Disks/Wafer Crackers
5.2.1. Recipe Considerations and Developments in Ingredients
5.2.2. Gluten-Free Wafer Crackers
5.3. Crunchy Waffle Cookies
5.3.1. Recipe Considerations and Developments in Ingredients
5.3.2. Gluten-Free and Sugar-Free Waffle Cookies
5.3.2.1. Gluten-Free Waffle Cookies
5.3.2.2. Sugar-Free Waffle Cookies
Chapter Six: Recipes for Filling Creams
6.1. Introduction
6.1.1. The Various Types of Fillings for the Crisp Wafer Types and for Biscuits
6.1.2. Sections 6.2 to 6.5 on Sugar-Fat Filling Creams
6.1.3. Sugar-Free Is Gaining Ground
6.1.4. Savoury Filling Creams
6.1.5. Specifics to Observe in Creams for Flat & Hollow Wafers, Flute Wafers, or Sandwiched Biscuits
6.1.6. Sugar Reduction-A Big Issue Nowadays
6.1.7. Fillings for Specific Nutritional Requirements
6.1.8. These Are Basic Recipes
6.2. Recipes for Filling Creams With Cocoa/Chocolate Flavour
6.2.1. Some Basic Low-Cost Recipes
6.2.2. Basic Recipes Including Sugar (Sweetness) Reduction
6.2.3. Basic Recipes for Milky Flavoured Cocoa/Chocolate Creams
6.2.4. Basic Cream Recipes Containing Some `Real Chocolate
6.2.5. Basic Cream Recipes With Additional Flavour Twists
6.3. Recipes for Other `Dark Filling Creams, Such as of Nuts, Caramel or Coffee Flavour
6.3.1. Basic Cream Recipes: Hazelnut Creams
6.3.2. Basic Cream Recipes: Other Roasted Nuts
6.3.3. Basic Cream Recipes: Coffee and Caramel Creams
6.4. `White Filling Creams I: Vanilla and Milk Flavour
6.4.1. Basic Cream Recipes: Vanilla Creams
6.4.2. Basic Cream Recipes: Milk Creams
6.5. `White Filling Creams II: Fruit-Flavoured Creams
6.5.1. The Flavour List
6.5.2. Basic Cream Recipes for Coconut and Fruit Filling Creams
6.5.3. Considerations on Ingredients for Coconut and Fruity Creams
6.6. Sugar-Free Filling Creams
6.6.1. Considerations on Ingredients for Sugar-Free Recipes
6.7. Savoury Creams for Wafers and Waffles
Further Reading
Chapter Seven: Waffle Recipes
7.1. Introduction
7.2. Brussels Waffles
7.2.1. Recipe Considerations and Developments in Brussels Waffles
7.2.1.1. Yeast-Free Brussels Waffles Prevail
7.2.1.2. Ingredients in Batters for Brussels Waffles
7.3. Fresh Egg Waffles and Other Flash Waffles
7.3.1. Recipe Considerations and Developments in Fresh Egg Waffles
7.3.1.1. Ingredients in Batters
7.3.1.2. Gluten-Free Fresh Egg Waffles
7.3.2. Recipe Considerations and Developments in Flash/Toast/Soft Waffles
7.3.2.1. Ingredients in Batters
7.3.2.2. Vanilla Waffles
7.4. Yeast Waffles-Liège Waffles and Hunting Waffles
7.4.1. Recipe Considerations and Developments in Liège Waffles
7.4.1.1. Ingredients in Doughs
7.5. Frozen American Waffles
7.5.1. Recipe Considerations and Developments in Frozen Waffles
7.5.1.1. Ingredients in Batters for Frozen Waffles
7.5.1.2. Gluten-Free Waffles
7.6. Stroop Waffles
7.6.1. Ingredients in Doughs for Stroop Waffle Cookies
7.6.2. Fillings for Stroop Waffles
Further Reading
Chapter Eight: New Products Require New Thinking-Ideas and Examples
8.1. Introduction
8.1.1. Aspects of Innovation (Section 8.2)
8.1.2. Trends, `Untrends, and Society Requirements (Section 8.3)
8.1.3. Markets and Marketing for Newly Developed Products (Section 8.4)
8.1.4. New Product Development (NPD)-Ideas (Section 8.5)
8.1.5. New Product Development (NPD)-Examples (Section 8.6)
8.1.6. Constructive and Technical Aspects of New Product Manufacturing (Section 8.7)
8.2. Aspects of Innovation
8.2.1. Glimpses of Innovation Today
8.2.2. Seven Good Reasons Not to Innovate
8.2.3. Not Invented Here (NIH)
8.2.4. Open Innovation
8.2.5. The Management is Critical
8.2.6. The Role of Food Technologists
8.2.7. Storytelling
8.3. Trends, `Untrends, and Societal Requirements
8.3.1. Overview
8.3.1.1. WHO 2018: Replace Trans Fat
8.3.1.2. Sugar Reduction
8.3.1.3. Portion Size Reduction Could `Renormalize Portion Size Perception
8.3.1.4. Functional Foods Using Nutrition or Health Claims
8.3.1.5. Probiotics
8.3.1.6. `Full of Replaces `Free From
8.3.1.7. Nutrient Profiles
8.3.1.8. Complete Food
8.3.1.9. Casual Eating
8.3.1.10. Non-GMO (Genetically Modified Organisms)
8.3.1.11. Organic
8.3.1.12. Plant-Based-A New Mantra
8.3.1.13. Vegetarian and Vegan Products
8.3.1.14. Paleolithic (Stone Age) Diet
8.3.1.15. Clean Label-All Natural?
8.3.1.16. Nonthermal Technologies
8.3.1.17. `De-processing-Or Processing
8.3.1.18. Packaging
8.3.1.19. Labeling Texts
8.3.1.20. Transparent Label
8.3.2. Allergen-Free Food
8.3.3. Novel Food in the European Union
8.3.3.1. What Is a `Novel Food?
8.3.3.2. The European Union List of Novel Foods
8.3.3.3. Main Features of the New Regulation
8.3.4. Nutrition for Sport and Exercise
8.3.4.1. Stay Well Hydrated
8.3.4.2. Protein Supplementation by Powders, Foods, or Protein (Wafer) Bars
8.3.4.3. Sports Bars
8.3.4.4. Protein Scores (Table 8.3)
8.3.4.5. Wafer Bars With Elevated Protein Level
8.3.4.6. Other Supplemental Workout Components
8.3.4.7. Ingredients to Increase Nitric Oxide
8.3.4.8. Creatine
8.3.4.9. Caffeine
8.3.4.10. Glucosamine
8.3.4.11. Omega-3 Fatty Acids
8.3.5. Sugar Reduction and Substitution
8.3.5.1. The WHO Recommendation From 2015
8.3.5.2. Sugar Reduction and Substitution From a Technological Viewpoint
8.3.5.3. Aspects of Using Steviol Glycosides (Stevia) in Sugar Reduction
8.3.6. Specific Nutrient Requirements
8.3.6.1. Gluten-Free Diets
8.3.6.2. FODMAP Diets
8.3.6.3. Diabetes
8.3.6.4. Nutritional Requirements for Seniors
8.3.7. Snacking and the Combination of Textures
8.3.7.1. Snacking Is Convenience and Time Efficiency
8.3.7.2. Waffle Cookie, Wafer Bar, and Waffle Snacks
8.3.8. The Obesity Trap-Solid Fats and Added Sugars
8.3.8.1. Solid Fats and Added Sugars (SoFaS)
8.3.8.2. What to Do?
8.4. Markets and Marketing for Newly Developed Products
8.4.1. Market Research: Trends in Products and in Product Distribution
8.4.1.1. Market Expectations
8.4.1.2. Distribution Channels
8.4.2. Typical Aspects of an NPD Process
8.4.2.1. Generation of Ideas
8.4.2.2. Prioritizing of Ideas
8.4.2.3. Developing and Testing the Concept
8.4.2.4. Setting up the Business Strategy
8.4.2.5. Product Development
8.4.2.6. Test Marketing
8.4.2.7. Commercialization
8.4.3. The Future Starts Now-Trends and New Frontiers in NPD
8.4.3.1. Total Product Design
8.4.3.2. Wafer Biscuits-Its All About Texture, Shapes, and Adjuncts (Filling, Chocolate Cover)
8.4.3.3. The Rising Wafer Is Hollow
8.4.3.4. Recipe Developments
8.4.3.5. Directions for Recipe Modifications
8.4.3.6. Fermented Batters
8.4.3.7. Step up the Grains and Pulses
8.4.3.8. The Halo Top Story
8.4.3.9. NPD and Ingredients Under Fire
8.4.3.10. Good Stories Need a Base
8.4.3.11. The Resilience of Wafer Products at Economic Downturns
8.5. New Product Development (NPD)-Ideas
8.5.1. Making Use of Claims-Nutrient and Health Claims, Functional Ingredients
8.5.1.1. Chances, Prerequisites, and Risks
8.5.1.2. The Benefits and Challenges of the Functional Food Trend
8.5.2. USA: Label Claims for Conventional Foods and Dietary Supplements
8.5.3. Nutrition and Health Claims in the European Union
8.5.3.1. EU Health Claims
8.5.3.2. EU Nutrition Claims
8.5.4. Some Specific Uses of Functional Ingredients
8.5.5. Customize International Products to Your Market
8.5.6. Sodium Reduction
8.6. New Product Development (NPD)-Examples
8.6.1. Noncreamed Wafers
8.6.2. Wafer Bars Elevated in Protein
8.6.2.1. Potential Advantages of Protein Wafer Bars
8.6.2.2. Elevated Protein Wafer Bars
8.6.3. Wafer Bar With EU Cocoa Flavanols Health Claim and With/Without High Fibre Claim and With/Wit
8.6.3.1. The Approved EU Nutrition Claims on Fibre
8.6.3.2. The Approved EU Health Claim on Cocoa Flavanols
8.6.3.3. The Approved EU Health Claim on Inulin Fibres in Case of a Sugar Reduction Goal
8.6.3.4. Caveat: Please Check First With the Food Authorities
8.6.4. Four Options at One Blow: Sugar Reduction-Sweetness reduction-Less Calories-Fibre Claims
8.6.4.1. Substitution of the Bulk Component Sucrose
8.6.4.2. Strategies for Sugar substitution and Their Pros and Cons
8.6.4.3. Example A: Rolled Sugar Wafer Cone, Sugar-Free
8.6.4.4. Example B: Cocoa (Chocolate) Wafer Filling Creams, Source of Fibre Claim or Sugar-Free
8.6.4.5. Example C: Wafer Filling Cream, Hazelnut Flavour, High Fibre Claim or Sugar-Free
8.6.5. Reduction of Total Fat and Saturated Fats in Cream Fillings
8.6.5.1. Fats in Sugar-Fat Filling Creams Are for Cohesion, Flavour and Eating Texture
8.6.5.2. Less Total and Saturated Fat-Better Nutritional Quality
8.6.5.3. Reduce the Percentage of Saturated Fat
8.6.5.4. Reduce the Percentage of Total Fat
8.6.6. Flavours: Savoury Meets Sweet
8.6.6.1. Umami and Kokumi Taste Qualities for Savoury Wafers and Fillings
8.6.6.2. Between Sweet and Savoury: Cheese and Peanut Flavoured Wafers
8.6.6.3. Base Creams for Savoury Wafer Fillings
Cheese cream
Tomato/spicy tomato cream
Peanut/spicy peanut cream
Spicy chocolate creams
Ethnic cream flavours
8.6.6.4. Do We Get New Options From Flavour Modification?
8.6.7. Colours-Go Natural
8.6.7.1. Brown Colours as an Example
8.6.7.2. Natural Brown to Substitute Caramel Colour
8.6.7.3. Brown Colouration From Applying Dark Roasted Cereal Flours
8.6.8. Frozen Waffles With Flax Meal
8.6.8.1. Flax Meal Functionality
8.6.8.2. Flaxseed Claims in the USA and Canada
8.6.8.3. Label Claims Permitted for Flax in the United States
Nutrient Content Claim
Structure/Function Claims
8.6.8.4. Label Claims for Flax Permitted in Canada
Nutrient Content Claim
Health Claim
8.7. Constructive and Technical Aspects of New Product Manufacturing
8.7.1. Plant Organization: The Principal Areas in Wafer Manufacturing
8.7.1.1. Procurement of Ingredients
The Flow of Bulk Ingredients
Intermediate Storage of Minor Ingredients
Water for Baking
8.7.1.2. Preparation of Wafer Batter and of Wafer Creams
8.7.1.3. Location of the Baking Oven
8.7.1.4. The Wafer/Waffle Processing Area From Oven Exit to Packaging
Sheet Wafer Manufacturing
Sugar Wafer Manufacturing
Waffle Manufacturing
8.7.1.5. Accompanying Provisions
8.7.2. Plant Organization-Technical Aspects and Developments
8.7.2.1. How to Prepare the Baking Mass
8.7.2.2. How to Select the Right Wafer Oven for My Project
8.7.2.3. How to Select Other Equipment Parts
8.7.3. Plant Organization-Soft Skills
8.7.3.1. Assistance From the Equipment Suppliers
8.7.3.2. Organizing the Daily Operation
8.7.3.3. Standard Sanitation Operating Procedures (SSOP)
8.7.3.4. Organization of Quality Control QC/Quality Assurance QA
`Quality Is Fitness for Use (Juran and Blanton Godfrey, 1998)
Further Reading
Chapter Nine: The Existing Stock of Knowledge: Patents & Publications
9.1. Introduction and Overview
9.1.1. Patents
9.1.2. Other Publications
9.2. Recent Patent Literature and Other Publications
9.2.1. 2018
9.2.2. 2017
9.2.3. 2016
9.2.4. 2015
9.2.5. 2014
9.2.6. 2013
9.2.7. 2012
9.2.8. 2011
9.2.9. 2010
9.3. Patent Literature and Other Publications From 2000 to 2009
9.3.1. 2009
9.3.2. 2008
9.3.3. 2007
9.3.4. 2006
9.3.5. 2005
9.3.6. 2004
9.3.7. 2003
9.3.8. 2002
9.3.9. 2001
9.3.10. 2000
9.4. Patent Literature and Other Publications From 1990 to 1999
9.4.1. 1999
9.4.2. 1998
9.4.3. 1997
9.4.4. 1996
9.4.5. 1995
9.4.6. 1994
9.4.7. 1993
9.4.8. 1992
9.4.9. 1991
9.4.10. 1990
9.5. Patent Literature and Other Publications From 1980 to 1989
9.5.1. 1989
9.5.2. 1988
9.5.3. 1987
9.5.4. 1986
9.5.5. 1985
9.5.6. 1984
9.5.7. 1983
9.5.8. 1982
9.5.9. 1981
9.5.10. 1980
9.6. Patent Literature and Other Publications From 1970 to 1979
9.6.1. 1979-1975
9.6.2. 1974-1970
9.7. Patent Literature and Other Publications From 1945 to 1969
9.8. Some Patent Literature & Publications Prior to WW II
Further Reading
Chapter Ten: Glossary of Terms in Wafers, Waffles and Adjuncts
10.1. Introduction
10.2. Glossary A to K
10.2.1. A
10.2.1.1. Acrylamide
10.2.1.2. Aebleskiver
10.2.1.3. Aeration
10.2.1.4. Air Classification of Wheat Flour
10.2.1.5. Ammonium Bicarbonate (ABC, Ammonium Hydrogen Carbonate, Vol)
10.2.1.6. Amylopectin
10.2.1.7. Amylose
High Amylose Starches
10.2.1.8. Ancient Grains
10.2.1.9. Annealing
10.2.1.10. Ash Content (Wheat Flour)
10.2.2. B
10.2.2.1. Bakers Percentage (Flour Basis, Bakers Math)
10.2.2.2. Baking Mould
10.2.2.3. Baking Mould Cleaning
10.2.2.4. Baking Mould Residues
10.2.2.5. Batch Processing
10.2.2.6. Batter
High Solids Batters (HSB)
10.2.2.7. Batter Moisture Content
10.2.2.8. Belgian Waffles
10.2.2.9. Bobbles (Baking Scrap, Dross, Bubbles, Doddings)
10.2.2.10. Bound Water vs Bulk Water
10.2.2.11. Bran, Bran Flours
10.2.2.12. Browning of Foods
10.2.2.13. Brussels Waffles
10.2.2.14. Butter Wafer Cookies
10.2.3. C
10.2.3.1. Caramel Colour
10.2.3.2. Centre Line (Wafer Sheets)
10.2.3.3. Centre Pores
10.2.3.4. Chromium Plating
10.2.3.5. Claims Made on Food
10.2.3.6. Collapsed Edges
10.2.3.7. Comfort Food (Convenience Food)
10.2.3.8. Communion Wafer (Host, Altar/Eucharistic/Sacramental Bread)
10.2.3.9. Cooking Masses
10.2.3.10. Corrosion (Baking Mould)
10.2.3.11. Countline
10.2.3.12. Crêpes
10.2.3.13. Crimping (Flute Wafers)
10.2.3.14. Crispy vs. Crunchy
10.2.3.15. Crocodile Effect
10.2.4. D
10.2.4.1. Denaturation
10.2.4.2. Dextrose Equivalent (DE)
10.2.4.3. Dietary Fibre
Caloric Value of Dietary Fibre
Health Claims Based on Fibre (See Also Health Claims)
Nutrition Claims Based on Fibre: See Nutrition (Nutrient Content) Claims
10.2.4.4. Dough
10.2.5. E
10.2.5.1. Eggs
Whole Eggs
Egg Yolks
Egg Whites
10.2.5.2. Emulsifiers
10.2.5.3. Enrobing (Coating, Glazing)
10.2.5.4. Centre Piece
10.2.5.5. Enzymes (Wafer Enzymes)
10.2.5.6. Eutectic Softening
10.2.6. F
10.2.6.1. Falling Number (Wheat)
10.2.6.2. Fan Wafers (Florentine Wafers)
10.2.6.3. Fermentation
10.2.6.4. Flashings (Fangs)
10.2.6.5. Flat Wafer (Sheets)
10.2.6.6. Flour
Wheat and Wheat Flour
Whole Grain Flour
Chemical Flour Treatment
Flour Heat Treatment (FHT)
Flour Testing
10.2.6.7. Flute Wafers (Wafer Sticks, Wafer Rolls, Wafer Curls)
10.2.6.8. Flute Wafers, Snack Size (Wafer Pillows)
10.2.6.9. FODMAP (Fermentable Oligo-Di-Monosaccharides and Polyols)
10.2.6.10. Fortune Cookies
10.2.6.11. Fructose-Oligosaccharides (FOS, Oligofructose)
10.2.6.12. Functional Foods
10.2.7. G
10.2.7.1. Gaufre, gaufrettes
10.2.7.2. Glass, Glassy State
Glass Transition Temperature-Tg, Tg
10.2.7.3. Glucose Syrup
Dry Glucose Syrup
10.2.7.4. Gluten
Vital Dried Wheat Gluten
10.2.7.5. Gluten Aggregation Test for Wheat Flours
10.2.7.6. Gluten Development Test for Wheat Flours
10.2.7.7. Gluten-Free
Gluten-Free Waffles
10.2.7.8. Glycemic Index (GI) and Glycemic Load (GL)
10.2.7.9. Granulation (Flour)
10.2.7.10. Granulation (Sugar)
10.2.8. H
10.2.8.1. Hardness (Water): Total, Temporary and Permanent Hardness
10.2.8.2. Health Claims
10.2.8.3. High Fructose Corn Syrup (HFCS)
10.2.8.4. Hollow Wafers (Shaped Wafers)
10.2.8.5. Humidity
10.2.8.6. Hurdle Technology
10.2.8.7. Hydrocolloids (Gums)
10.2.8.8. Hydrophilic
10.2.8.9. Hydrophilic Lipophilic Balance (HLB Value)
10.2.8.10. Hydrophobic or Lipophilic
10.2.8.11. Hygroscopic, Hygroscopicity
Humectants
10.2.9. I J K
10.2.9.1. IDK (Index of Gluten Extensibility)
10.2.9.2. Inclusions
10.2.9.3. International Numbering System for Food Additives (INS)
10.2.9.4. Inulin Fibre
10.2.9.5. Invert Sugar
10.2.9.6. Iodine Value (IV)
10.3. Glossary L to Z
10.3.1. L
10.3.1.1. Label, Labeling
10.3.1.2. Lactose (Milk Sugar)
10.3.1.3. Lean, Lean Recipe
10.3.1.4. Leavening
10.3.1.5. Lecithin
10.3.1.6. Logo
10.3.2. M
10.3.2.1. Maltodextrin
Resistant Maltodextrin
10.3.2.2. Maturing, General
Maturing of Wheat and Wheat Flour
Maturing of Sheet Wafers (Conditioning)
10.3.2.3. Meringue
10.3.2.4. Modified Atmosphere Packaging (MAP)
10.3.2.5. Moisture Determination
10.3.2.6. Moisture Migration
10.3.2.7. Mould Free Shelf Life
10.3.2.8. Monoglycerides and Mono/Diglycerides (E471)
10.3.2.9. Mouth-Feel
10.3.3. N
10.3.3.1. Natural
10.3.3.2. Near Infrared (NIR) Methods for Flour and Product Analysis
10.3.3.3. No/Low Sugar Wafers
10.3.3.4. Non-Creamed Wafers
10.3.3.5. Non-Starch Polysaccharides (NSP)
10.3.3.6. Nutrition (Nutrient Content) Claims
10.3.3.7. Nutrient Density
10.3.3.8. Nutrient Profiles
10.3.4. O P Q
10.3.4.1. Oils and Fats
Lipids
10.3.4.2. Packaging
Packaging Films for Wafer Biscuits
10.3.4.3. Pancakes (American Pancakes)
10.3.4.4. Partial Hydrogenation of Vegetable Oils (PHO)
10.3.4.5. Paste (Sweet Paste)
10.3.4.6. Pigging
10.3.4.7. Pizzelle
10.3.4.8. Plasticizer
10.3.4.9. Poffertjes
10.3.4.10. Polydextrose
10.3.4.11. Polymerization of Oils
10.3.4.12. Polyols
Erythritol
10.3.4.13. Porosity
10.3.4.14. Preservation
10.3.4.15. Proofing (Am.), Proving (Brit.)
10.3.5. R
10.3.5.1. Reeding (Engraving, Grooving, Wafer Pattern, Waffle Pattern)
10.3.5.2. Refining
10.3.5.3. Relative Sweetness
10.3.5.4. Retrogradation
10.3.5.5. Rheology; See Also Viscosity; See Also Yield Value
10.3.5.6. Rubbery-State
10.3.6. S
10.3.6.1. Sandwich Wafer Bars, See Also Wafer Fingers
10.3.6.2. Sedimentation Value
10.3.6.3. Sensory Evaluation-Terms
10.3.6.4. Shelf Life
10.3.6.5. Shelling (Delamination)
10.3.6.6. Sodium Bicarbonate (SBC, Baking Soda, E500)
10.3.6.7. Soft Wafers, Soft Waffles
10.3.6.8. Solvent Retention Capacity (SRC)
10.3.6.9. Sorption Isotherm (Sorption Diagram, Water Activity Isotherm)
Hysteresis in Moisture Equilibration
10.3.6.10. Soufflé
10.3.6.11. Soybean Flour
10.3.6.12. Specifications
10.3.6.13. Specific Gravity (Density)
10.3.6.14. Specific Heat
10.3.6.15. Sprouting (of Wheat)
10.3.6.16. Staling
10.3.6.17. Starches
Native, Unmodified Starch
Gelatinization of Starch
Swelling Power of Starches
Starches and Flours, Pregelatinized (Pregels)
Starches, Resistant (RS)
Damaged Starch
10.3.6.18. Stroop, Stroop Waffles
10.3.6.19. Sugar wafer biscuits (Brit.) Wafer fingers
10.3.6.20. Sugar Wafers
10.3.6.21. Sweeteners
Sugar Definitions
High Intensity Sweeteners (HIS)
10.3.6.22. Synergy, Synergism, Synergistic
10.3.7. T
10.3.7.1. Tempering (Chocolate Precrystallization)
10.3.7.2. Tempering (Flour Milling)
10.3.7.3. Texture
10.3.7.4. Toppings
10.3.7.5. Trans Fats, Trans Fatty Acids
10.3.8. U V
10.3.8.1. Variety
10.3.8.2. Venting
10.3.8.3. Viscoelastic
10.3.8.4. Viscosity; see also Rheology; see also Yield value
Brookfield Viscometer
Rotary Cup Viscometer
Flow Cup Viscometer
10.3.8.5. Volatile Organic Compounds (VOC)
10.3.9. W
10.3.9.1. Wāfel
10.3.9.2. Wafer (Meaning a)
10.3.9.3. Wafer (Meaning b)
10.3.9.4. Wafer Biscuits (Brit.), See Also Wafer Cookies (Am.)
10.3.9.5. Wafer Books
10.3.9.6. Wafer Bread
10.3.9.7. Wafer Bricelets
10.3.9.8. Wafer Cones/Cups, Moulded
10.3.9.9. Wafer Cones, Rolled (Rolled Sugar Cones) and Sugar Wafer Cups
10.3.9.10. Wafer Cookies (Am.), See Also Wafer Biscuits (Brit.)
10.3.9.11. Wafer Fingers (Wafer Bars)
10.3.9.12. Wafer Irons
10.3.9.13. Wafer Paper (German: Oblaten)
10.3.9.14. Wafer Reels (Wafer Rolls)
10.3.9.15. Wafer Tongs
10.3.9.16. Waffles-Overview
10.3.9.17. Waffles, Fresh
10.3.9.18. Waffles, Fresh Egg
10.3.9.19. Waffles, Frozen
10.3.9.20. Waffles, Liège
10.3.9.21. Waffles, Ready-to-Eat (RTE)
10.3.9.22. Waffles, Vanilla
10.3.9.23. Water Absorption (Absorption)
10.3.9.24. Water Activity (AW)-See Also Humidity
10.3.9.25. Water-Binding Capacity, Water-Holding Capacity, Water Retention
10.3.10. X Y Z
10.3.10.1. Xylanase
10.3.10.2. Yield Value (Yield Stress); See Also Rheology; See Also Viscosity

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