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Guangzhou Scikoon Industry Ltd. Co.
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2024 Posters

Edible Applications Technology

Session: Edible Applications Technology Poster Session

Investigating Rheological Method (LAOS) Responsiveness in Intricate Food Systems

Monday, April 29, 2024
5:00 PM – 6:00 PM EDT
Abstract:

Plasticity of margarine holds a significant role in the baking of puff pastry. The study of plasticity is still a complex topic as there is no standard method existing in the industry. Composition, processing and post-production conditions (maturation and storage) are major factors that influence the plasticity of margarine and plasticity is generally regulated by a combination of these factors. Primarily, the study was initiated to distinguish different puff-pastry margarines which underwent only slightly different processing conditions.  An improved and optimised non-linear rheological method was used to identify the differences within lamination margarine which were further confirmed with their baking performances. This particular study aimed to enhance the validation of the sensitivity with the improved rheological method, by reducing or increasing the differences within the lamination margarine. With the baking performances, it was observed that the differences within the margarine were reduced after applying different maturation temperatures. Interestingly, it was possible to detect the small differences within the margarine with the developed non-linear rheological method. Adaptation of such optimised and validated rheological methods will provide confidence to the industry by predicting the performance of puff-pastry margarine before baking and during the shelf-life.