The Development Of Waffle Bread

Bread is sort of the most popular and traditional fermented foods, which has great nutritional value and strong market base in the same time. This study,based on staple bread research, studied into the development of eggs-milk-type waffle bread. To improve the fermentation and baking process,the appropriate processing parameters and basic prescription of waffle bread has been recommended; organoleptic properties and texture characteristics were introduced as indicators,to optimize waffle bread improver’s formulations;acceleration test method was adapted to predict shelf life of the waffle bread.In research of production parameters and basic bread recipe, BVM-L volume laser detector was introduced to test the change of volume, sensory evaluation was measured as an indicator for studying the fermentation time and baking time. Single-factor and orthogonal experiments were designed to discover the influences of two factors, the result shows that the fermentation time should be 120 min, baking time 5min. Under such condition, the specific volume of bread waffles will be maximum, skin turned smooth, and it offered the best appearance and color, with natural Wheat aroma, and the best tastes. After that the C-Cell image analyzer was introduced to test the samples, the results showed that with the fermentation time 120 min, baking time 5min, baked waffle bread had good internal structure, more stomata number, cell wall thickness of the thinnest. So to conclude this part, mechanized optimum process conditions for waffle bread were: fermentation time 120 min, baking 5min.The study of the improvement of waffle bread includes Emulsifiers, hydrophilic colloid and leavening agent, three kinds of food additives. Which were announced having such functions of improving the waffle bread qualities like lock water, anti-aging ability, improve waffle bread taste, aroma. Single factor experiments explain us that the emulsifiers, hydrocolloids and a leavening agent have a significant impact on bread texture additives in hardness, elasticity, chewing, resiliency. Screened by comparing sucrose ester, sodium alginate and sodium bicarbonate as waffle bread improver complex; finally it showed that the additives volume is: sucrose ester1.5%, sodium alginate1.0 %, 0.6%sodium bicarbonate. Gluten network structure of waffle bread was observed additive before and after treatment by a scanning electron microscope, the results showed that starch granule morphology, found under the compound additive effect, waffle bread starch were wrapped in granules gluten network structure, and protein contacts more intense, the annealing process has been manually delayed.Accelerated test methods named experiment ASLT has been done to waffle bread, to predict the shelf life of waffle bread. A dynamic model of waffle bread shelf life by experiments Q10 was acquired after that. By using this model, shelf life of waffle bread turned able to be forecast with a specific temperature. The results are below: Temperature- the shelf life of the corresponding case: 25℃ for 26 days, 20℃ for 43 days, 15℃for 71 days, 10 ℃ for 116 days, 5 ℃ for 192 days.