Page 32 - Ameft Journal 2021-III

BAKERY, CONFECTIONERY & SNACKS (Source: Brabender) Fig 2 and 3: The cooking and cooling behavior of the custard powders was analyzed with the Braben- der ViscoQuick, a high-precision universal viscometer made without an additional PC. The necessary cool- ing profiles provided reproducible results. The study found that the pudding powder manu- factured for industrial use was very different from all other samples. One can only speculate about the rea- sons. All other patterns showed predominantly simi- lar or equal viscosities. However, the change in the ranking (highest - lowest) of the individual pudding samples when the final temperature was changed is remarkable. There were samples that became firmer as they cooled down, others softer. Since for the con- sumer not only color and taste but also consistency can be a purchase criterion, measurements up to (Source: Brabender) This study examines the extent to which commercially available puddings differ in their consistency. Since the com- position of these products is very similar in most cases and therefore only marginal differences were to be expected, the corresponding tests were carried out with a high preci- sion viscosimeter, the Brabender ViscoQuick. Influence of temperature, milk and sugar on the viscosity properties of pudding To obtain meaningful results - from the cooking behav- ior of the stirred pudding powder to the condition of the pudding after cooling - data for the cooling behavior were recorded in addition to the typical heating tests. The usual test methods in quality assurance as well as in research/ development rarely consider a temperature reduction to below 50°C. Therefore, a special focus was on viscosities at room temperature (RT-20°C) and in a cooled state (FT-6°C, refrigerator). In further series of experiments, the influence of milk or sugar on the viscosity course should have been analyzed and considered. As both raw materials are used in the cook- ing of pudding it makes sense to analyze the kind and ex- tent of influence on consistency. Especially in the cooling phase from 20°C to 6°C, the differences between the usage of milk in contrast to water are interesting for the research- er, as these are likely to be reflected in the sensory proper- ties of the finished pudding. The influence of sugar, on the other hand, could be of interest to the final consumer from a health point of view. For the study, a total of 10 different commercial pudding powders were purchased in supermarkets. In addition, a product manufactured for industrial use in the bakery in- dustry was tested, but was not included in the evaluation because of its gelatinization and cooling properties, which deviated significantly from the other samples. The Brabender ViscoQuick used for the experiment has an integrated heating/cooling system that operates without an additional heating or cooling thermostat. Due to the high heating/cooling rates the individual measurements could be performed in a relatively short time (10 min. at 50°C, 20 min. at 20°C and 25 min. at 6°C temperature). Due to the evaluation unit directly built into the device, necessary changes of the test parameters and correlations could be 32 AMEFT 3 2021 20°C/6°C as well as the effects of milk and sugar on the con- sistency of a vanilla pudding mix ought to be included in the focus of future product developments and quality controls. Measuring final viscosities at low temperatures of cooked pudding mixes can generate additional added value. (Source: Brabender) Fig. 4: The change in viscosity after replacing distilled water with milk was one of the focal points of Brabender’s pudding powder analysis. No qualitative assessments were made during the tests and evaluations. The aim was exclusively to point out and make visible any differences that may exist. The final assess- ment of the individual puddings is the sole responsibility of the consumer. It is left to the manufacturers of the vari- ous pudding mixes to draw their own conclusions from this study. (Author: Markus Löns, Business De- velopment Manager Food, Braben- der GmbH & Co. KG) The results of the study in detail can be found in a white paper released by the Bra- bender company.Learn more: http://bit.ly/ vqpudding-en (Source: Brabender) www.ameft.com