![]() ![]() The separation of recipe components therefore needs to be prevented by maintaining the right viscosity up to the point where the structuring is set. ![]() Batter becomes thinner when heated up in the oven, thus increasing the likelihood of phase separation of the denser components, such as starch granules, which may sink to the bottom of the baking tin. However, for less viscous batter systems – wafers and puddings, can result in loss of air beaten into the batter during mixing and separation of solids which can be detrimental to the end product quality.Ĭake batters need to be sufficiently viscous to prevent loss of gas bubbles during mixing, since these bubbles are recipients of the gas produced by raising agents and steam, which cause expansion and reduce batter density. For highly viscous batter systems, there is usually sufficient viscosity to stop phase separation and to trap and retain air (during bread production). Sufficient viscosity is required to stop phase separation during mixing, floor time and baking in the oven. Such systems typically consist of a number of dispersed phases such as flour, fat, water and air. Viscosity is crucial to production of batter mixes. ![]()
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