Characterization of cake batters by ultrasound measurements

Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects

“…1, namely the initial slurry, and foams after 2, 6 and 10 min aeration. All profiles show shear thinning behaviour, which is consistent with results reported elsewhere for cake batters (Baixauli et al, 2007;Gomez et al, 2008;Lee et al, 2004;Sakiyan et al, 2004;Turabi et al, 2008).…”

“…The flow indices (n) all indicated shear thinning behaviour in the range 0.60-0.85 (Table 2). These are similar to previously reported values for K: 13-80 Pa s n (Baixauli et al, 2007;Gomez et al, 2008;Sakiyan et al, 2004) and n: 0.60-0.77 (Baixauli et al, 2007;Sakiyan et al, 2004). The variation in parameters is most likely due to differences in formulation and air volume fraction.…”

“…Material (flour used) Flour protein content (wt.%) K (Pa s n ) n (-) Comments Gomez et al (2008) Cake batter (wheat flour) 9.6 20-80 0.3-0.6 Aerated batter, fat added. Sugar, egg and oil varied.…”

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

“…A low flow index means that apparent viscosity decreases markedly with shear rate and/or shear stress and could explain a high cake expansion during baking due to gas expansion. This was also observed in previous works (Gomez et al, 2008). The low correlation between the batter and the cake volume could be due to the importance of some other effects beyond the air incorporation into the batter, like the stability of the gas bubbles and the capability of the batter of retaining them during the baking process, mainly related to its apparent viscosity and the evolution of this parameter during baking.…”

Possibilities to increase the quality in gluten-free bread production: an overview

“…In baking, the highest dough density is reached by the use of wheat starch; all other starches create doughs with more air included [25,[33][34][35]. Also the highest bread volume is reached by the use of wheat starch, while creating the dough with the lowest flow index and hence with the best gas-expanding possibility [33,36]. Higher starch gelatinization temperatures lead to higher final bread volume, because the change from batter and dough, as a fluid, aerated emulsion to a solid, porous structure, takes place later and allows increasing the volume for a longer time [37][38][39].…”