Influence of fat content and emulsifier type on the rheological properties of cake batter

Sakiyan O., Sumnu G., Sahin S., Bayram G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.219, no.6, pp.635-638, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 219 Issue: 6
  • Publication Date: 2004
  • Doi Number: 10.1007/s00217-004-1020-4
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.635-638
  • Keywords: cake batter, rheology, emulsifier, fat, power law model, STARCH
  • Middle East Technical University Affiliated: Yes

Abstract

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.