WHEAT FIBRE PREPARATION WF 400 LC AS A FACTOR AFFECTING THE RHEOLOGICAL PROPERTIES OF BATTER USED FOR FRANKFURTER-TYPE SAUSAGES MANUFACTURED UNDER INDUSTRIAL CONDITIONS
 
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Pol. J. Food Nutr. Sci. 2007;57(3):289–294
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ABSTRACT
The objective of this study was to determine relaxation macro-parameters describing the elasticity of the model sausage batter processed under industrial conditions. Experimental batters were subjected to different levels of fat replacement with rehydrated wheat fibre. Fat in the batter was replaced with rehydrated wheat fibre preparation Vitacel WF 400 LC manufactured by J.Rettenmaier & Sohne Company. The experiments were carried out in three replications. The control batter, in accordance with the recipe formulation, contained 40% fat. In the model batches fat was replaced, in the amount of 25%, 35% and 45%, by rehydrated wheat fibre preparation. The dynamic-mechanical thermal analysis (DMTA) method was applied. The investigations made it possible to determine temperature – dependent changes (resulting from thermal treatment) in the values of basic parameters characterising rheological properties, i.e. modulus of elasticity (G1), loss tangent tgδ and dynamic viscosity η. The results showed that rheological properties of the experimental sausage batter are affected, first of all, by the physical condition and the proportion of the continuous phase and to a lesser degree by the proportion and structural parameters of the dispersed phase of muscle tissue fragments and rehydrated wheat fibre preparation. The replacement of fat in sausage batter by rehydrated wheat fibre and simultaneously used modified potato starch, increases their elastic and reduces plastic properties in comparison to the unmodified products.
ISSN:1230-0322