Class
Article
College
College of Agriculture and Applied Sciences
Department
Family, Consumer, and Human Development Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
There are many different ways to make waffles. They can be made sweet or savory and made as dough or batter. Waffles are great since they are a delicious food for any time of the day. The experiment was to test the mixing times of a Liege waffle recipe from the former Waffle Iron restaurant in Logan. The mixing times were measured to see how much gluten formed and which mixing time would create the most fluffy and delectable waffle. The mixing times are as follows: 5 minutes, 8 minutes, and 15 minutes. The control for the experiment was a 10-minute mixing time as this is stated in the original recipe. Extraneous variables like mixers, warming up the eggs and butter, and similar-sized waffle irons were all planned for. A sensory ballot showcased the appearance, texture, and flavor. All categories were ranked from 1-5, with 3 being the best ranking. The tests used for the experiment on the waffles were the seed displacement and wettability tests. The waffles were placed in water for 1 minute for the wettability test to see the amount of water absorption. The findings from each test can be found on the poster.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
Included in
Testing Mixing Times for Gluten Formation in Liege Waffles
Logan, UT
There are many different ways to make waffles. They can be made sweet or savory and made as dough or batter. Waffles are great since they are a delicious food for any time of the day. The experiment was to test the mixing times of a Liege waffle recipe from the former Waffle Iron restaurant in Logan. The mixing times were measured to see how much gluten formed and which mixing time would create the most fluffy and delectable waffle. The mixing times are as follows: 5 minutes, 8 minutes, and 15 minutes. The control for the experiment was a 10-minute mixing time as this is stated in the original recipe. Extraneous variables like mixers, warming up the eggs and butter, and similar-sized waffle irons were all planned for. A sensory ballot showcased the appearance, texture, and flavor. All categories were ranked from 1-5, with 3 being the best ranking. The tests used for the experiment on the waffles were the seed displacement and wettability tests. The waffles were placed in water for 1 minute for the wettability test to see the amount of water absorption. The findings from each test can be found on the poster.