Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan · 2026
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Description
Cristian Szekely and co-authors design a healthier waffle in a 2026 food study. The team sought to cut saturated fat while keeping a plant based recipe. They used the foam from chickpea can liquid, called aquafaba, plus oat flour with no gluten and a gel that stands in for fat.
Three factors were varied in the tests: how strong the foam was, how long it was whipped, and which fat was used. Light based tests showed which parts of the foam help it hold air. Thick foam behaved like a soft gel. The work shows how each choice changed the waffles, giving bakers a path to lighter recipes.
Catalog record
| CREATOR | Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 41 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |