When waffles come out of the toaster, they might initially feel floppy because the heat from the toaster has warmed the moisture present in the waffle batter, making it softer and more pliable. As the waffle cools down outside the toaster, it begins to lose that moisture through evaporation. This loss of moisture causes the waffle to dry out and become crispier.
The process can be broken down into the following steps:
Heating in the toaster: When you place the waffle in the toaster and apply heat, the moisture in the waffle batter starts to heat up. This heating softens the starches and proteins in the batter, making the waffle more flexible and less crispy.
Evaporation: As the heated waffle comes out of the toaster, the hot surface of the waffle starts to lose moisture through evaporation. The moisture turns into steam and escapes from the waffle's surface into the air.
Cooling: As the waffle cools down, the water content within the waffle continues to evaporate, gradually reducing its moisture content. The waffle becomes drier and crispier as a result.
Crispiness: The reduction in moisture content and the cooling process cause the starches and proteins in the waffle to recrystallize, leading to the formation of a crispy exterior.
The crispy texture of the waffle is desired by many people because it adds a delightful contrast to the soft and fluffy interior. Crispiness also enhances the overall eating experience, as it provides a satisfying crunch when you bite into the waffle.
It's worth noting that the degree of crispiness can also be influenced by the waffle's recipe and cooking time. Some waffle recipes are designed to be naturally crispier than others, and longer toasting times can lead to a crispier exterior as well.