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Wafer batters: A rheological study
Author(s) -
Oliver Ged,
Sahi Sarabjit S
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670212
Subject(s) - rheology , rheometer , materials science , composite material , wafer , surface tension , shear rate , dispersion (optics) , gluten , viscosity , chemistry , food science , thermodynamics , optics , physics , nanotechnology
The performance of single wheat varieties in the production of wafer batters at a constant solids content has been studied. Following a standard mixing procedure dynamic oscillatory measurements were performed to obtain the phase angle and the elastic and viscous moduli. The effect of shear rate on batter viscosity was monitored as a function of increasing shear rate. Batters were centrifuged to obtain batter liquor, the liquid fraction of the batter mix, and its surface properties characterized. Surface tension values were measured and the surface rheology of the films formed at the air‐batter liquor interface determined using an oscillating ring surface shear rheometer. Compositional information of the batter liquor phase has been obtained using thin layer and gas chromatography. There was no direct relationship between the surface properties of the batter liquor and standard tests of wafer batter performance. Hard milling wheat varieties produced batters with stronger rheological properties than soft milling varieties. The bulk elastic moduli of the batters were correlated with the hydration of gluten proteins. The dispersion of gluten proteins was found to be dependent upon the phase angle of the batter. Low phase angle values, ie greater dominance of elastic properties, led to increased gluten dispersion times and potential difficulties in production.