Rheology of batter type doughs

dc.contributor.author	Σασλόγλου, Λάζαρος Δ.	el
dc.date.accessioned	2015-01-11T15:43:06Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3774
dc.rights	An error occurred on the license name.	*
dc.rights.uri	An error occurred getting the license - uri.	*
dc.subject	Rheology
dc.subject	batters
dc.subject	Ρεολογία
dc.subject	ζύμη
dc.title	Rheology of batter type doughs	en
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Dough
heal.classification	Τεχνολογία τροφίμων
heal.classification	Ζυμαρικά
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85039194
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Ζυμαρικά
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85113619
heal.keywordURI	http://lod.nal.usda.gov/425
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1996-09
heal.bibliographicCitation	Sasloglou, L.D. (1996) Rheology of batter type doughs. Master thesis. University of Lincolnshire & Humberside	el
heal.abstract	Batter-type doughs are viscoelastic with explicit, nonlinear shear thinning behaviour. The commonly used empirical and descriptive rheological methods determined the consistency and extensibility of doughs by applying large deformation forces in a single-point measurement. They were therefore not suitable to describe dough flow properties. Flow properties determined by basic rheological methods using a rotational viscometer. Flow behaviour and consistency indices can be described by the power law model. Both the flow and consistency indices were affected by the flour:water ratio of doughs and the addition of egg and milk in the pancakes.The range of consistency index vaues for the three types of flours for the different flour:water ratios at 10°C was from 47,798 to 1,577 mPas. At 20°C 37,573-1,438; at 30°C 24,120-1,341; at 40°C 20,596-1,161; at 50°C 15,156-769.2 and at 55°C from 68,446 to 5,031 mPas. The viscosity was increased by the addition of egg and decreased when milk was incorporated. The effect of temperature was the same for all the mixtures. Any increase from 10°C to 50°C resulted in a decrease in viscosity while at 55°C-60°C the viscosity was increased. The pancake mixture showed a shear-thickening dilatant behaviour with an average flow index of 1.623 compared with that of a commercial recipe of 0.779.	en
heal.advisorName	Λάζος, Ευάγγελος Σ.	el
heal.committeeMemberName	[χ.ό.]	el
heal.academicPublisher	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	teiath
heal.fullTextAvailability	true