Rheological Study of Batter Dough for Yorkshire Pudding Production

Batter dough are widely used in manufacturing of baked goods having different texture characteristics. The analysis of "liquid-like" properties of these systems allows the control of product shape and consistency during production, because of the flow pattern definition. This work deals with "batter" for "Yorkshire Pudding" production, having a characteristic shape mainly due to the combination of shear flow and bubble expansion during baking. Some of mechanical properties can be controlled by varying the recipe as normally done during industrial production. Dynamic measurement and viscosity data at some characteristic temperatures are reported in the view of supporting the modeling of the shape variation under shear flow and bubble expansion.