Influence of various factors on pancake dough rheologic properties
2014
Hlaváč Peter | Božiková Monika
Presented paper is oriented on selected rheologic properties of pancake dough as: dynamic and kinematic viscosity and fluidity. Influence of various factors such as: used ingredients and temperature on rheologic properties is investigated. Measurements were performed on three pancake dough samples. In two samples were used milk with different fat content and in third sample were all ingredients in powder state. For rheologic properties measurement was used digital rotational viscometer Anton Paar DV-3P. The principle of viscometer measurement is based on dependency of sample resistance against the probe rotation. Results of measurements are shown as graphical dependencies of rheologic parameters on temperature. For all rheologic parameters dependencies on temperature were used exponential functions. Dynamic and kinematic viscosity had decreased and fluidity had increased with temperature. Highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. Higher fat content of used milk caused higher values of dynamic viscosity.
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