Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 7:Different Rheological Properties; Application In Bakery
And Confectionery

Introduction

Rheology is defined as the flow of fluids and deformation of solids under applied stress or strains. Food rheology;is the study of the consistency and flow of food under specified conditions. Foods may be in different rheological states, such as asolid,gel, liquid,emulsion. Food rheology is important inquality controlduring food manufacture and processing. The consistency, degree of fluidity, and other mechanical properties help in understanding food behavior during processing, storage and sensory properties. The sensory attributes are influenced by the rheological properties of flour and dough because the interactions of flour, water and other ingredients under different processing conditions influence the baking and the foods being baked.