Evolution of cake batter bubble structure and rheology during planetary mixing

Food and Bioproducts Processing

Volumn 91, Issue 3, 2013, Pages 192-206

  Chesterton, A K S ^a   De Abreu, D A Pereira ^b   Moggridge, G D ^a   Sadd, P A ^c   Wilson, D I ^a  

^a New Museums Site ^*  (United Kingdom)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c Premier Foods Group Ltd   (United Kingdom)

Author keywords

Bubbles; Cake batter; Capillary number; Planetary mixer; Rheology

Indexed keywords

APPARENT VISCOSITY; BUBBLE SIZE DISTRIBUTIONS; BUBBLE STRUCTURES; CAKE BATTER; CAPILLARY NUMBERS; EXTENSIONAL DEFORMATION; PLANETARY MIXER; QUALITATIVE MODEL;

BUBBLES (IN FLUIDS); CAPILLARITY; ELASTICITY; EMULSIFICATION; MIXERS (MACHINERY); MIXING; RHEOLOGY; SHEAR THINNING;

SHEAR DEFORMATION;

EID: 84878872226     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.09.005     Document Type: Article

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