Properties Of Batters Research Articles

Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels

ABSTRACT: Effect of emulsifier gels prepared using sodium stearoyl‐2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate‐60 (PS‐60), and sorbitan monostearate (SMS) in shortening medium and on the physical properties of cake batter and the quality of cake were studied. Both storage modulus (G') and loss modulus (G”) of batters containing emulsifier gels increased compared with the control. The evaluation of cake batters for batter density showed that the emulsifier gels decreased the batter density from 0.95 g/cm3 for the control to 0.85 g/cm3. The photomicrographs of cake batters with different emulsifier gels showed an increase in the number of air bubbles, which were evenly distributed when compared with the control, indicating a lighter batter and better air incorporation. Among the emulsifier gels, cakes with PS‐60 gel showed a maximum increase in specific volume followed by cakes with SSL, DGMS, PGMS, and SMS gels.

Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods

The effect of adding dextrin or dried whole egg on the rheological properties of raw coating batters and on the batters' textural properties immediately after final frying of the battered product and after some time had elapsed were studied. The flow behaviour of the batters was strongly dependent on working temperature (15–40 °C), and both dextrin addition and egg addition altered the behaviour slightly. Both hydrocolloids showed a viscoelastic behaviour with a clear elastic component, more evident at higher temperatures. Dextrin produced a batter coating with a crispier, more fragile texture, and this crispness was retained longer than in the case of the egg-containing batters, which showed a softened texture 30 min after frying.

Rheological Properties of Batters for Coating Products - Effect of Addition of Corn Flour and Salt

The contributions made by corn flour (0, 3 and 6%) and salt (0 and 5.5%) to the rheological properties of a commercial batter mix were studied. The properties of the wheat flour that are the base of the mix were studied first, then the corn flour, salt and other ingredients were added step by step. All the samples showed a shear-thinning behaviour. An increase in the consistency index was obtained when corn flour was present, while the presence of salt produced a remarkable decrease. No differences in viscoelastic behaviour were found when corn flour up to 6% was added, and the behaviour had a clear elastic component. The addition of salt produced a more viscous behaviour. An increase in the gelatinisation temperature of batters was observed in the formulations with salt.

Study of sponge cake batter baking process. II. Modeling and parameter estimation

A 1D model for heat and mass transfer within a sponge cake batter during a baking process, based on the qualitative analysis of the transfer mechanisms reported in part I of this paper, is presented. With respect to previous literature reports concerning cake baking modeling, the model takes additionally into account the gas phase internal convective flux, the vapo-condensation heat flux and the batter expansion during baking. The model was used for numerical estimation of the parameters of correlations representing the thermophysical and rheological batter properties as a function of the water content, of the temperature and of the porosity of the batter. The simulated baking curves obtained with estimated parameters corresponded well to the experimental baking curves for a broader range of operating conditions than those used for the estimation procedure.

Pressure-assisted gelation of chemically modified poultry meat batters

Changes were induced in the characteristics of poultry meat protein using specific chemical modifiers to investigate the effect of pressurization, prior to heating, on gelation, texture and thermal behaviour of meat batters. Values of hardness and chewiness were higher in cooked meat batters treated with urea than in a salt-only sample, but cohesiveness was similar. The β-mercaptoethanol treatment produced a heat-induced gel with very similar properties to the salt-only gel. The rheological behaviours of salt-only and β-mercaptoethanol samples were very similar, but storage modulus values were higher in samples with urea, which accelerated gelation. The pressure-induced reduction of differences in the textural properties of meat batters suggests that hydrophobic interactions play an important role in heat-induced gelation. Differential scanning calorimetry showed that urea clearly destabilized chicken meat batters, while β-mercaptoethanol had very little influence on their thermal behaviour. Pressurization tended to equalize batters and final cooking definitively equalized them.

High pressure/thermal treatment of meat batters prepared from freeze–thawed pork

Various meat batters were prepared from pork subjected to different freeze–thaw cycles. These batters were pressurized (300 MPa, 30 min) at low, non-denaturing temperature (10°C) followed by heating (70°C) (PLT+H) and at high, denaturing temperature (70°C) (HUPC). Nonpressurized (NP), heated-only (70°C) sample were also produced. Freezing of meat influenced water binding and textural properties of meat batters; the influence on texture was affected by thermal and pressure conditions. Pressure prior to heating produced a coarse, irregular and loose protein matrix, favoring the formation of weaker gel structures than were found in non-pressurized samples. Pressurization at denaturing temperatures reduced the level of protein denaturation induced by the thermal treatment. The resulting gel structures had better water binding properties but were weaker than non-pressurized samples and samples pressurized prior to heating.

Oil uptake properties of fried batters from rice flour.

Batters were prepared, using rice flour as the main component, and analyzed for their oil uptake properties during frying. Rice flour resisted oil absorption better but was less effective as a thickening agent than wheat flour. Of the rice components, increased amylose in the amylopectin/amylose ratio of the starch decreased the batter oil uptake, whereas increased protein content had the opposite effect. Various additives were introduced and investigated for their ability to develop viscosity and other desirable characteristics for the batter. As additives to the rice flour batters, phosphorylated starch and gelatinized rice flour enhanced both the thickening and oil-reducing capacities of the batter. Compared with values for batters from wheat flour, the percent batter oil uptake in the fried crust for the modified rice flour batters was decreased by up to 62%, and the percent total oil uptake for the whole coated drumstick was reduced by up to 59%.

High‐pressure‐cooked Low‐fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature

ABSTRACTThe application of high pressure (200 and 400 MPa, 30 min) favored water and fat binding properties of chicken and pork batters even at low ionic strength. Textural properties of meat batters (particularly hardness and chewiness, and to a lesser extent springiness and cohesiveness) were influenced by cooking temperature. High pressures influenced the texture of batters, so that pressurized samples were less hard, cohesive, springy or chewy than nonpressurized samples; this effect was not related to on salt concentration. High pressure treatment limited the formation of gel structures, which probably was associated with its preserving effect against thermal denaturation of meat proteins.

Thermal gelation of meat batters as a function of type and level of fat and protein content.

The rheological behaviour of meat batters during heating was analysed as a function of protein level (10-16%), type (pork back or perirenal/peritoneal fat) and amount (10-22%) of fat used. Fat thermal behaviour was studied by differential scanning calorimetry and rheological properties of batters were assessed using non-destructive measurements (thermal scanning rigidity monitor). The higher the protein content, the higher were the rigidity values displayed by the batters, irrespective of fat type, although the magnitude of these values appeared to be dependent on the amount and characteristics of the fat. The lower the fat content, the lower were the rigidity values of the batters. This behaviour pattern was influenced by the amount of protein present. In general, samples containing perirenal/peritoneal fat exhibited lower rigidity values at high temperatures, whereas at less than 35-40 degrees C, the opposite appeared to be the case.

Rheological and Structural Properties of Wiener‐Type Products Substituted with Vital Wheat Gluten

ABSTRACTMechanical properties of wiener batters substituted with vital wheat gluten (VWG) or acid‐solubilized (deamidated) VWG were studied. Substitution led to decreased storage (G') and loss (G”) moduli. Cooking profiles showed initial modulus decreases due to fat melting, with G’ reaching minimum around 50‐55°C, followed by rapid increases. Sharp G” and tan 5 transitions appeared near 48°C. Substitution caused upward shift in transition temperatures, and at 20%, decreased moduli. Substitution caused no significant (p &lt 0.05) decreases in cook yield or texture. Microscopical examination revealed random binding of gluten to meat protein, forming continuous networks. Batters containing deamidated gluten had structure similar to all‐meat or VWG‐substituted batters.

Characteristics of Beef Batters as Influenced by Electrical Stimulation and Postmortem Salting Time

ABSTRACTChanges were evaluated in functional and textural properties of beef batters altered by mincing, postmortem salting time and electrical stimulation. Histological examinations showed raw batters from non‐stimulated (NS) meat exhibited uniform fat dispersal throughout the protein matrix regardless of salting time; however, fat channeling, increased fat and gel‐water release, lower hardness and gel strength along with reduced apparent viscosity were observed in electrically stimulated (ES) meat when salting was delayed. Changes in amounts of salt‐soluble protein were not consistent. Effects of pH on water‐holding capacity and myofibrillar swelling accounted for most changes observed in batters from ES muscles. However, increases in apparent viscosity and hardness may have been a consequence of rigor onset.

Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum

ABSTRACTMeat batters containing either 0.5% or 1% iota carrageenan (IC, kappa carrageenan (KC) or xanthan gum (XG) were investigated. Rigidity changes during heating and Instron texture profile analysis indicated textural properties of batters. All treatments exhibited a decrease in water‐holding ability (WHA) from 55–70°C. Addition of IC increased WHA, rigidity at 70°C, force‐to‐fracture and true shear strain. KC increased rigidity at 70°C and was most effective at increasing hardness. XC decreased all textural parameters measured. Gums were specific in affecting textural and WHA properties.

Rheological and Stability Transitions in Meat Batters Containing Soy Protein Concentrate and Vital Wheat Gluten

ABSTRACTPhysical/rheological properties of meat batters during heat‐processing were studied. Vital wheat gluten (VWG) and soy protein concentrate (SPC) were incorporated into meat batters which were heated to 40, 50, 60 and 70°C and held for 0, 30 and 60 min. Amounts of fat and aqueous fluid released during heating were determined. A two‐cycle compression test and shear modulus determination were used to evaluate rheological changes. VWG and SPC did not have any significant effect on either stability or textural changes. There was a significant interaction between temperature and time for stability and textural characteristics. Significant changes in rheological and stability properties of meat batters occurred in the 50–70°C region. Shear modulus showed a major increase at 54–57°C.

Changes in Physical Properties of Meat Batters During Heating

ABSTRACTTechniques for measuring changes in physical properties of meat batters during heating that would be suitable for studying kinetics of gelation were studied. Change in absolute modulus as measured by a dynamic tester was too variable to be useful in studying gelation kinetics. However, differences in consistency show up as significant differences if the absolute moduli of the raw batters. Increase in volume during heating was strictly a temperature effect and the rate of expansion at the same heating medium temperature was the same for a bitter that was gelling compared to a gelled batter in the same mold. Pressure change on heating of a batter at constant volume showed a pattern consistent with expected behavior of proteins on heating. Plots of pressure against temperature were a series of linear sections with the transition points occurring at 33–36°C and at 57–67°C. These temperature ranges are known to start insolubilization of muscle proteins and start solubilizaation of collagen respectively. Plots of unaccomplished pressure change against time on semi logarithmic coordinates was used to calculate a time constant for each stage of the process thereby giving a measure of the rate of gelation.