Rheological properties of batter systems containing different combinations of flours and hydrocolloids

Abstract

The rheological properties of batters formulated using different combinations of wheat, corn, and rice flours with two types of hydrocolloids, namely methylcellulose (0.5%, 1% and 1.5%) or xanthan gum (0.2%), were studied. Control samples were formulated with combinations of flours without the added hydrocolloids. The effects of hydrocolloids on rheological characteristics of the batter systems were measured using a controlled stress rheometer at a temperature of 15°C. The effects of hydrocolloids on dynamic viscoelastic parameters as functions of temperatures were evaluated. All the batters showed shear thinning behaviour with flow behaviour indices in the range 0.34-0.67. Addition of xanthan gum lowered the flow index values, imparting a higher degree of pseudoplasticity to the batter samples compared to methylcellulose. The consistency index of the control batter samples varied from 0.46 to 69.2 Pa sn. Addition of xanthan gum or methylcellulose significantly increased the batter consistency index value. The gums changed the onset temperature of structure development, and the storage (G′max) and loss moduli (G″max) of the batter systems. However, no statistically significant effects were observed on the peak temperature of batter systems in which the G′ reached a maximum value. Xanthan gum increased both G′max and G″max, whereas at higher concentrations methylcellulose increased G′max but lowered G″max. © 2007 Society of Chemical Industry.