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Influence of fat content and emulsifier type on the rheological properties of cake batter
Date
2004-11-01
Author
Sakiyan, O
Şümnü, Servet Gülüm
Şahin, Serpil
Bayram, Göknur
Metadata
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and emulsifier types exhibited shear thinning and time-independent behavior. Experimental data provided a good fit for the power law model. The increase in fat content and addition of emulsifier caused a decrease in the apparent viscosity. The flow behavior index was not found to be dependent on the composition of cake batter.
Subject Keywords
Power law model
,
Emulsifier
,
Rheology
,
Fat
,
Cake batter
URI
https://hdl.handle.net/11511/46730
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
DOI
https://doi.org/10.1007/s00217-004-1020-4
Collections
Department of Food Engineering, Article
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O. Sakiyan, S. G. Şümnü, S. Şahin, and G. Bayram, “Influence of fat content and emulsifier type on the rheological properties of cake batter,”
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, pp. 635–638, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46730.