Abstract
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 rheological 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. PRACTICAL APPLICATIONSBatter is a widely diffused “liquid‐like” dough, used to produce numerous baked cereal goods. Batter formulation is quite simple and, in addition to flour, egg proteins are added to guarantee the final proof texture. In addition, in some applications raising agents are not used and water is responsible for proof expansion during baking. Therefore a fine control of the rheological properties is requested in order to guarantee bubbles growth and gas retention within a weakly structured system. At industrial level, the control is performed by acting on the protein content (i.e., egg level) aiming at keeping the optimal rheological behavior even in the presence of raw material variability. The rheological characterization of batter at different egg levels may be helpful in order to better understand the effect of protein amount variation on the batter structure as a function of temperature.
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