In this study a rheological characterization of batter dough for pudding production is presented. Small amplitude oscillation tests in linear viscoelastic range were performed at different temperatures (from 10 to 76C), and rheo- logical characterization was completed also measuring apparent viscosity, as a function of shear rate and batter surface tension. A physical model based on weak gel behavior was used to asset the mechanical behavior of the material by measuring the three-dimensional network connectivity and interaction strength. This approach allowed the effect of egg level to be investigated, correlating the changes in mechanical properties to the egg amount in the recipe. It was found that egg affects the rheological response of the material and its level may be adjusted in order to change the mechanical properties at low temperatures (compensating raw ingredients variation). In addition, at high temperature (after baking) some differences arise in network properties and the final structure of the proof may vary as a consequence.

Rheological properties of batter dough: effect of egg level

MIGLIORI M.;GABRIELE D.;BALDINO N.;LUPI F. R.;DE CINDIO B.
2011

Abstract

In this study a rheological characterization of batter dough for pudding production is presented. Small amplitude oscillation tests in linear viscoelastic range were performed at different temperatures (from 10 to 76C), and rheo- logical characterization was completed also measuring apparent viscosity, as a function of shear rate and batter surface tension. A physical model based on weak gel behavior was used to asset the mechanical behavior of the material by measuring the three-dimensional network connectivity and interaction strength. This approach allowed the effect of egg level to be investigated, correlating the changes in mechanical properties to the egg amount in the recipe. It was found that egg affects the rheological response of the material and its level may be adjusted in order to change the mechanical properties at low temperatures (compensating raw ingredients variation). In addition, at high temperature (after baking) some differences arise in network properties and the final structure of the proof may vary as a consequence.
Batter dough; Protein content; Rheology
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.11770/125527
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