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Food Science and Technology International
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Rheological Properties of Batters for Coating Products - Effect of Addition of Corn Flour and Salt

A. Salvador

Instituto de Agroquímica y Tecnología de Alimentos (CSIC). P.O. Box 73, 46100 Burjassot, Valencia, Spain

T. Sanz

Instituto de Agroquímica y Tecnología de Alimentos (CSIC). P.O. Box 73, 46100 Burjassot, Valencia, Spain

S. M. Fiszman

Instituto de Agroquímica y Tecnología de Alimentos (CSIC). P.O. Box 73, 46100 Burjassot, Valencia, Spain

The contributions made by corn flour (0, 3 and 6%) and salt (0 and 5.5%) to the rheological properties of a commercial batter mix were studied. The properties of the wheat flour that are the base of the mix were studied first, then the corn flour, salt and other ingredients were added step by step. All the samples showed a shear-thinning behaviour. An increase in the consistency index was obtained when corn flour was present, while the presence of salt produced a remarkable decrease. No differences in viscoelastic behaviour were found when corn flour up to 6% was added, and the behaviour had a clear elastic component. The addition of salt produced a more viscous behaviour. An increase in the gelatinisation temperature of batters was observed in the formulations with salt.

Key Words: rheological properties • wheat flour • corn flour • salt • batter

Food Science and Technology International, Vol. 9, No. 1, 23-27 (2003)
DOI: 10.1177/1082013203009001004
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