Rheological qualities of honey cakes Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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MARCH 2010 (published: 01.03.2010)

Number 1(9)

Home > Issue > Rheological qualities of honey cakes

UDC 664, 664.6

Rheological qualities of honey cakes

Konovalova M.U., Evtushenko A.M.

Physical chemical properties of spice cakes and their structure are a function of rheological properties of dough, the latter can objectively be measured by rotational viscosimeter. Shear stress and dynamic effective viscosity were found to change as temperature rose and velocity gradient grew, this being connected with partial destruction of dough structure.
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Keywords: temperature, velocity gradient, shear stress, viscosity

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