Rheological Properties Of Batters Research Articles

Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.

Egg replacement is a notable food trend for academics and industry. Dry-fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueous dispersions at 20-40% (w/w), were used to replace egg in sponge cakes. To understand the effect of DFp on the physicochemical features of sponge cakes, the batter rheological properties (i.e., flow behavior, frequency-dependent and temperature-dependent behaviors) were investigated. Frequency sweep revealed a higher storage modulus (G') than loss modulus (G″), indicating predominantly elastic-like behavior, dependent on the frequency. Increasing DFp content, especially at 40%, resulted in firmer batters, indicated by elevated apparent viscosity. During temperature sweep, G' increased starting from 80 °C in all DFp-based batters, indicating protein and starch conformational changes. Higher DFp content better simulated the egg behavior, affecting specific volume and thickness variation after baking but resulting in harder cakes. Crumb structure was similar to the control, highlighting that DFp can emulate the egg behavior in cake preparation. Protein content in cakes containing 30% DFp was similar to the control. However, the addition of DFp caused an increase in phytic acid. Sensory analysis of sponge cakes revealed differences in crust color, sweetness and legume flavor, with minimal effect on astringency. Chickpea and lentil DFp are suggested as preferred alternatives because of their to milder sensory impact. Overall, eggs in cake formulation can be substituted by plant-based protein produced by dry fractionation. However, further research is essential to evaluate the nutritional characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effects of Formulation on the Rheology and Final Product Attributes of the Traditional West Indian Food “Dhokla”

ABSTRACT This study investigates the impact of three different formulations of Dhokla, viz. rice-to-Bengal gram (BG) ratios of 1:3, 1:1, and 3:1, on the batter rheological properties, fermentation kinetics, and final product characteristics. Herschel–Bulkley model best explained the flow index and consistency value of the samples with R 2 > 90%. Consistency index and yield strength of the batter had a direct relationship with the BG amount in the formulation, while an inverse relationship was noted between BG amount and flow behavior index (n). Furthermore, the formulation also had a significant impact on the expansion ratio of batter after fermentation and final product characteristics as well as on the texture of the final product. More porous crumbs with higher number of homogenously distributed cells were obtained for R:BG (1:3) compared to other conditions.

Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological properties

SummaryThe effects of hydration level on the rheological properties of oat batters and quality of steamed oat cakes were evaluated. With the increase in hydration level, the apparent viscosity was sharply decreased from 18.47 to 7.08 Pa⋅s, and the frequency sweep results suggested an increasing fraction of uncross‐linked component in oat batter. The water fluidity was enhanced, and the cross‐linking of proteins were weakened, resulting in loose batter structure. Apparent viscosity and microstructure analysis suggested that the gas chamber size was negatively correlated with the viscosity. Large gas chamber formed by low viscosity batter was unstable, resulting in steamed oat cakes collapsed. Besides, a highly viscous batter resulted in excessive cross‐linking and restricted gas expansion. Medium viscosity of oat batter, 15.28 Pa⋅s, with 110% water addition resulted in highest specific volume, cell area fraction and minimum hardness, 2.22 mL g−1, 34.73% and 7.61 N, respectively.

Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects

SummaryWheat‐based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The DGPP‐muffins showed a greater (P < 0.05) total dietary fibre and a lower (P < 0.05) total starch content to the control. The inclusion of DGPP influenced (P < 0.05) both the batter's rheological properties and the baked muffins' technological characteristics, including the baking loss, the volume, the firmness, the spread ratio and the colour. The in vitro antioxidant activity and the phenolic content increased (P < 0.05) following DGPP inclusion. The untargeted phenolic profiling by UHPLC‐HRMS revealed an (P < 0.05) increase of several phenolic classes (i.e. free and bound fractions) following the inclusion of DGPP in the recipe. Flavonoids, mainly anthocyanins, were the most abundant compounds. A quantitative descriptive sensory analysis detected the DGPP‐vegan muffins showed good sensory acceptability. The vegan muffin with 5 g per 100 g of DGPP obtained the highest overall acceptability score by the panellists.

Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties

Barley use as flour is attracting interest. However, the factors affecting barley batter and dough rheological properties related to the water adding ratio adjustment are unclear. To promote the development of barley flour products, we aimed to clarify the factors that influence the rheological properties. This study focused on particle properties, including not only particle size and its distribution, but also damaged starch and void fraction. Three barley flour samples of different particle properties were ground by a hammer mill using different nominal screen opening sizes mounted on the mill. The effect of the particle properties differed by water addition ratios, occurring on the batter (water addition of 200%–300%), but not the dough (water addition of 100%–150%). The particle size is suspected to affect batter rheological properties by regression analysis. Accordingly, β-glucan was eluted in the barley batter dispersion medium: its elution amount and the dispersion medium viscosity were different depending on the particle size, that is, the specific surface area by comparing the dispersion medium and the fluorescence observation of β-glucan in the barley batter. Based on the abovementioned observations, particle size and associated β-glucan elution difference was the factor suggested to affect barley batter rheological properties: smaller particle sizes increased the eluted β-glucan concentration and the yield stress and dynamic viscoelasticity were increased. A dispersed particle state model was created using the results.

Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties

Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme addition showed to be effective in improving its quality. In this study, influence of enzymes glucose oxidase (GO), xylanase (XYL) and protease (PR) (0.05 and 0.1 g/100 g) on textural, rheological, pasting and sensory quality of the gluten-free foxtail millet bread has been evaluated. Addition of enzymes significantly increased (p < 0.05) specific volume and crumb springiness while crumb hardness and cohesiveness decreased in comparison to control. Enzyme addition changes the rheological properties of batter. Complex viscosity (G*) decreased due to lack of water holding capacity and reduced batter resistance to deformation. PR addition decreased phase angle (δ) and batter viscosity significantly (p < 0.05) indicating increased elasticity and improved batter development due to protein hydrolysis. In pasting properties, all parameters significantly increased (p < 0.05) compared to control. Lower peak temperature in PR addition leads to continuous structure development in crumb and helps in re-aggregation of starch granules. In sensory properties, PR added bread has better taste, aroma and overall quality. Results from the study indicates that PR enzyme at 0.1 g/100 g can be used to prepare foxtail millet bread with better textural and sensorial properties.

Characterization of the batter and gluten-free cake from extruded red rice flour

The effect of extrusion modification of red rice flour on rheological and textural properties of batter and cake, respectively was investigated. The applicability of the Cox-Merz rule on the rheological properties of batter was explored. In addition, the phytochemical properties of the rice flour and cake were determined. The flow behavior of the red rice flour batters could be well-described (r ≥ 0.93, p ≤ 0.01) by the Herschel–Bulkley and Mizrahi-Berk models. These viscoelastic batters exhibited higher storage modulus (G′) than the corresponding loss modulus (G″) during the frequency sweep. The Cox–Merz rule, after introducing two correction factors (α and β) for intercept and slope of the line, respectively, closely matched the steady-state shear properties and oscillatory viscoelasticity of the rice batters. The modification of rice flour also significantly changed the textural properties of the cake such as the peak force, failure energy and deformation modulus of the developed gluten-free cakes. The phytochemical properties of the rice flour and cake decreased with an increase in the extrusion temperature. The colour and sensory attributes of cakes prepared with extrusion-modified flour compared to native flour. It was concluded that the use of extrusion-cooked red rice flour is a suitable ingredient for developing gluten-free cakes.

Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.

This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in the batter density. Rheological analysis showed that, Power Law model is the most suitable model to represent the flow behavior of cake batters and the batters exhibited solid-like behavior with the exception of the sample without quinoa flour. Also elastic modulus (G') and viscous modulus (G″) of the batters increased with quinoa flour substitution in the frequency range of 0.01-10Hz. In addition to this, according to the temperature sweep test results, quinoa flour addition increased the mechanical strength of the batters. Physical, chemical properties and quality parameters of the cakes were significantly improved by quinoa flour substitution. In general, volume of the cakes increased but hardness values of the cake crumbs decreased with the increase in quinoa flour substitution. The cake, produced with 50% quinoa flour, had the highest scores for both taste and overall acceptability.

Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter

Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter

Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p < 0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p < 0.001) specific volume and baking loss; and crumbs of lower (p < 0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p < 0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%.

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

The predictive power of batter rheological properties on cake quality - The effect of pregelatinized flour, leavening acid type and mixing time

Rheology of cake batter is considered an important parameter determining cake quality. It is thus frequently used to investigate structural changes in the process of cake making. However, little is known about the relation between batter rheological properties and cake's final properties, concerning volume and texture. In order to explore this relation an extensive experiment covering broad recipe variability was performed using an advanced experimental design approach and subsequent statistical analysis. The mixture of standard with pregelatinized wheat flour had significant main and interaction effects on most responses characterizing cake batter. Leavening acids and mixing time affected only a few of them. The simultaneous influence of ingredients and mixing time was clearly described. Measuring the batter rheological properties immediately after mixing gave sufficient information to significantly estimate in advance the volume of the cakes together with their cohesiveness. This methodology could improve the design of new bakery products with desirable volume and texture.

Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties

AbstractThe effect on rheological properties of muffin batter of replacing wheat flour (WF) with chickpea flour (CF) was studied by using viscoelastic and steady‐state shear tests to characterize the physical structure and predict both processing and batter performances. CF was used to replace WF in the batter partially (25, 50, 75% w/w) or totally (100% w/w, i.e., CF‐based gluten‐free muffin batter), and compared with a control made only with wheat (100% WF batter). Viscoelasticity and rebuild time decreased significantly with the increase in the percentage of WF replacement. Gluten‐free muffin batter had the highest viscosity after shearing reflecting a trend toward a dilatant flow behavior associated with higher intermolecular aggregation interactions due to higher protein content. Rheological properties of the batters are dominated by the starch and protein contents present in the formulations. Replacement of WF by CF also increased the number of air bubbles which were smaller.Practical ApplicationsGluten‐free muffins should resemble those made from WF, overcoming problems of quality defects and low nutritional value. Potential for use of CF in gluten‐free muffins is related to its high protein content, playing a healthy and functional role. Formulation of gluten‐reduced and gluten‐free muffins involves studying batter rheology and resulting baked product characteristics. Various CF‐based muffin batters were formulated and rheologically characterized under small and large deformations to attain insights of structural status and mechanical behavior. Higher WF batter viscoelasticity is related to higher starch content, whereas higher CF batter viscosity after shearing correlated well with higher protein content. CF with starch content adjusted to the level of WF could decrease differences in rheological properties of batters. CF helped to incorporate air into the batter, which is essential for achieving appropriate final volume and spongy texture.

Development of gluten-free wafer sheet formulations

The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the higher quality and more nutritional gluten-free wafer sheet formulations. As a control, wafer sheet samples containing only rice flour and only wheat flour were used. Rheological properties of batters and color and texture of wafer sheets were determined. In the rheological analyses, it was observed that Power law model was suitable to explain the flow behavior of all samples. Among these samples rice and buckwheat flour containing sample at a ratio of 60:40 had the closest value of consistency and flow behavior index to wheat flour containing sample. In texture analyses, samples containing only rice flour and all the samples with corn flours had harder texture compared to the other samples. In the color analyses of wafer sheets, the effects of natural color of the flours were clearly observed.

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

The effect of sequential acid, alkaline, and enzymatic treatment of chickpea and lentil flours on batter rheological properties was investigated. Substitution of wheat with disrupted chickpea and lentil flours significantly (P < 0.05) increased water-holding capacity from 66.8% in wheat flour to more than 70.0% based on the disruption treatment, indicating an improved adhesion of coated batter. Flow behavior index of batter treatments of partially replaced wheat flour with various ratios of disrupted chickpea and lentil flours ranged from 0.88 to 1.36 and was significantly (P < 0.05) lower than the flour (i.e., 2.15) and nondisrupted control (i.e., 1.28–1.38 for chickpea and 1.22–1.28 for lentil) flours. Consistency coefficients of disrupted chickpea and lentil flours were significantly (P < 0.05) greater when replacing wheat control, indicating a best fit for the shear-thickening model. Flour disruption decreased the treatment's pasting properties, except the setback, providing support for the significant role of proteins in dictating the pasting characteristics of batter flour treatments. Results of this study suggested a potential use for treated chickpea and lentil flours in enhancing batter rheological properties including adhesion and water-holding capacity.

Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties

The aim of this work was to compare the suitability of different polyols (sorbitol, maltitol, isomalt and erythritol) as total sucrose replacers in muffins. Thermal and rheological properties of the batters and muffin texture, height and consumer acceptability were evaluated.As sucrose, all the polyols increased the starch gelatinization temperature, although differences were found among them, being erythritol the less effective. The batter rheological properties also revealed that erythritol showed the highest differences with sucrose, in comparison to the other polyols.All the polyol muffins showed lower height than the sucrose muffins. The effect in muffin texture parameters was dependent on the type of polyol. In comparison to sucrose, erythritol increased the hardness and sorbitol and maltitol decreased it. Isomalt conferred similar texture parameters than sucrose. No differences were found in sensory acceptance among sucrose, sorbitol and maltitol muffins.

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

The study of new gluten-free foods suitable for celiac people is necessary since people allergic to wheat proteins are more and more frequent. This study examined the effect of using different starch sources (rice, corn, potato and wheat) and protein types (soy protein isolate, wheat protein) at different percentages (0%, 10%, 20%), on the rheological properties of batters (flow, viscoelastic and stickiness behaviour) and on batter density and cake volume. The highest consistency, viscous and elastic moduli, and adhesive force corresponded to batters made of rice starch and soy protein isolate, which showed the most similar rheological behaviour to wheat flour batters. The batters obtained showed adequate characteristics in processing and in achieving high quality products. However, the percentages of starches and proteins should be experimentally optimized in each case.

Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

In this paper, the effects of soy and corn flour (5 and 10% w/w) addition to the batter formulation on the quality of deep fat-fried shrimp nuggets were evaluated. Rheological properties of batters, coating pick-up, moisture content, and oil content of the samples were determined. Shrimp nuggets were fried at 150 °C, 170 °C, 190 °C, for 1, 2, 3, 4, and 5 min. The coating pick-up, oil and moisture content were found to be directly proportional to batter viscosity. All batters were found to show shear thinning behavior by exhibiting flow behavior index ≤ 1. The batters were modeled as power law fluids. Batter formulation, frying time, and temperature significantly (p < 0.01) affected moisture and oil content of shrimp nuggets. Soy flour added batters provided the highest consistency index, 7.595 and 10.635 Pa.sn for 5% and 10% soy flour added, respectively. Soy flour was found to be an effective ingredient in decreasing oil content of fried nuggets. Batters containing 5% corn flour showed the lowest moisture content and the highest oil content among all the formulations. The mean moisture and fat content of shrimp nuggets coated with batter contained 10% soy and 5% corn flour, fried at 190 °C, for 5 min were 0.59 ± 0.022, 0.480 ± 0.029 and 0.149 ± 0.035, 0.346 ± 0.024 (g/g db), respectively.

Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids

The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties and breadmaking performance of rice-buckwheat batter at different water levels. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5–1.5%. Batter rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests). The addition of both hydrocolloids significantly enhanced the storage modulus (G′) of batter. XG exerted greater effect on G′ than PGA. Different effects on starch gelatinisation were observed for the two hydrocolloids. PGA breads showed higher improvement in terms of increased specific volume (V s), decreased crumb firmness and crumb structure than XG breads. Different technological behaviours were explained on the basis of batter rheological properties.

Rheological properties of angel food cake made with pH unfolded and refolded egg albumen

Angel food cake was made using egg albumen subjected to the pH-induced unfolded and refolded treatment. The effect of treatment on the rheological properties of angel food cake was investigated. Egg albumen solutions were prepared and pH was adjusted to 1.5, 4.5, 8.5 or 12.5 and then held 60 min to unfold the proteins. After holding, the solutions were readjusted to pH 4.5 or 8.5, and held for 45 min to partially refold the proteins. Egg white foam with sucrose was whipped and flour and the rest of sucrose were folded into the foam. The foam batter was heated in a TA Instrument AR 2000 controlled stress rheometer equipped in a parallel geometry. Samples were heated from 21 °C to 150 °C at a rate of 8.5 °C per min and then cooled down to 21 °C to bake the angel food cake. At 21 °C, oscillatory stress sweep was performed. There was no relationship between the G′ value of angel cake batter and its G′ value at 150 °C. Changes in rheological properties of batters and angel food cakes using different combinations of ingredients were studied. The pH unfolding and refolding procedure led to more rigid final products compared to the controls with egg albumen samples not subjected to pH treatment. Adding sucrose to the flour increased the starch gelation temperature up to 82 °C. Higher protein concentrations resulted in better foams in the cake batter, but the batter made with an intermediate protein concentration produced the most rigid angel food cake. Adding egg albumin did not change gelation temperature of the starch. It appears that incorporation of flour with the egg white foam, leads to about a ten times decrease in the strength of the foam, and a decrease in the gelatinization process of starch after adding sugar, are crucial in forming of an angel food cake texture.