Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours

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

“…This indicates that visco-elastic analyses are likely to be the most appropriate probes of microstructure development in cake batters, and our findings using these techniques are reported in a subsequent paper (Meza et al, 2011). Fig.…”

“…The viscous nature of the continuous phase and elastic nature of the bubble phase indicate that viscoelastic analyses are likely to be most appropriate probe of microstructure in cake batters. This is explored further, particularly in relation to the influence of different flour types, in Meza et al (2011).…”

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

“…The G 0 evolution during heating showed three regions for all batters. Firstly, a decrease in G 0 values at the beginning of the heating from 25 to 56-60 8C, which was related to the melting of the fat, reduction in liquid phase viscosity and also to the release of CO 2 by the baking powder (starting at temperature below 50 8C) in the batter as shown by Meza et al (2011) andSchirmer et al (2012). This decrease was less visible in the case of batter RO, which contained the rapeseed oil, already liquid at room temperature.…”

“…G 0 and G 00 values were quite close in comparison to other batters (R, PWS and PMS). Meza et al (2011) explained the viscous-solid-like behavior (G 0 -G 00 ) of the batter R by the batter volume fraction of air. Even though the continuous phase may be mostly viscous, bubble incorporation tends to increase the viscoelastic properties of the dispersion.…”

Optimisation of time/temperature treatment, for heat treated soft wheat flour

“…The addition of barley additives as native-or heat treated flour or nativeand heat treated waxy starch resulted in increased water contents in the fresh bread as well as increased water retention during storage compared to the control. The rheological behaviour of high ratio cake batters prepared with untreated and heat treated wheat flours were also studied by Meza et al (2011). They found that materials prepared with heat treated flours exhibited greater stability, as indicated by slurry thixotropy and cohesive energy, and the change in apparent viscosity and air content of foams and aerated emulsions on extended mixing.…”