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vol. 4, nr. 1 (2004)
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The effect of the forms of starch preparation added to replace fat on the rheological properties of batters during thermal treatment
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Ryszard Rezler1, Stefan Poliszko1, Włodzimierz Dolata2, Elżbieta Piotrowska2
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1 Department of Physics, University of Agriculture, ul. Wojska Polskiego 38/42, 60-637 Poznań |
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2 Institute of Meat Technology, ul. Wojska Polskiego 31, 60-624 Poznań |
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vol. 4 (2004), nr. 1,
pp. 161-168
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abstract:
Temperature changes in batters, in the formulation of which 3% of fat was replaced with potato starch E1412 prepared in various ways, were investigated using the DMA method with the application of a mechanical relaxometer. In variant I, starch was added in the dry form during chopping, whereas in variant II it was added in the form of starch dispersion, and in variant III � in the form of gel. Batters with the basic formulation constituted the control sample (variant 0). At room temperature the solid phase of fat determined the rheological properties of batters, both the control one and those with starch preparation E 1412 added to replace fat (as dry mass, as suspension and as starch gel), irrespective of the mode of starch introduction. Increasing temperature induces at first changes in the continuous phase leading to liquefaction of fat and release of the water dispersed in the fat, which increases the system fluidity. Replacement of fat by dry starch preparation and its suspension does not have a significant effect on the conformational changes taking place in the hydrocolloidal-fat phase (40-60oC), so also on the structuralisation of batters. The starch preparation is not an elastic but a viscous factor. The final products with fat replaced by starch preparation (as dry mass, as suspension and as starch gel), irrespective of the mode of starch introduction, are characterised by greater elasticity than the unmodified product. The lowest plasticity and the highest elasticity are shown by the systems with fat replaced by starch gel.
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keywords:
rheology, starch, hydrocolloid, elasticity
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original in:
Polish
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