RHEOLOGIC BEHAVIOR OF PASTRY CREAMS

Abstract

The increased social and economic importance of ready–made food production, together with the complexity of production technology, processing, handling and acceptance of these fragile and perishable products requires extensive knowledge of their physical properties. Viscoelastic properties play an important role in the handling and quality attributes of creams.Our study was to investigate the rheological properties of different confectionary creams, by scanning the field of shear rates at constant temperature and frequency, angular frequency scanning at small deformations and quantification of rheological changes during application of deformation voltages. The creams tested were made in the laboratory using specific concentrates as fine powders, marketed by the company “Dr. Oetker” compared with similar creams based on traditional recipes and techniques. Following the researches conducted we could conclude that both traditional creams and the instant ones are semi fluid food products with pseudoplastic and thixotropic shear flow behavior, with structural viscosity. Instant and traditional creams behaved as physical gels with links susceptible to destruction, when subjected to deformation forces.

Keywords

• instant creams
• rheologic behavior
• traditional creams
• viscoelastic properties