Rheological properties of batter systems containing different combinations of flours and hydrocolloids

Abstract

The rheological properties of batters formulated using different combinations of wheat, corn and rice flours with two types of hydrocolloids namely methylcellulose (0.5, 1 and 1.5%) or xanthan gum (0.2%) were studied. Control samples were formulated with combinations of flours without the added hydrocolloids. The effects of hydrocolloids on the rheological flow characteristics of the batter systems were measured using a controlled stress rheometer at a temperature of 15oC. The effects of hydrocolloids on dynamic viscoelastic parameters as functions of temperatures were evaluated. All the batters showed shear thinning behavior with flow behavior indices in the range from 0.34 to 0.67. Addition of xanthan gum lowered flow index values impacting higher degree of pseudoplasticity to the batter samples compared to methylcellulose. Consistency index of control batter samples varied from 0.46 to 69.2 Pa.sn. Addition of hydrocolloids increased the consistency index. Xanthan gum (XG) and methylcellulose (MC) significantly increased consistency index values of batters. The gums changed the onset temperature of structure development, and storage (G’max) and loss moduli (G’’max) of the batter systems. However, no effect was observed on peak temperature in which the G’ reached maximum value. Xanthan gum increased both G’max and G’’max whereas at higher concentrations, methylcellulose increased G’max but lowered G’’max.