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Title: The role of nonlinear viscoelasticity on the functionality of laminating shortenings

Abstract

The rheology of fats is essential for the development of homogeneous and continuous layered structures of doughs. Here, we define laminating shortenings in terms of rheological behavior displayed during linear-to-nonlinear shear deformations, investigated by large amplitude oscillatory shear rheology. Likewise, we associate the rheological behavior of the shortenings with structural length scales elucidated by ultra-small angle x-ray scattering and cryo-electron microscopy. Shortenings exhibited solid-like viscoelastic and viscoelastoplastic behaviors in the linear and nonlinear regimes respectively. In the nonlinear region, laminating shortenings dissipated more viscous energy (larger normalized dynamic viscosities) than a cake bakery shortening. The fat solid-like network of laminating shortening displayed a three-hierarchy structure and layered crystal aggregates, in comparison to two-hierarchy structure and spherical-like crystal aggregates of a cake shortening. We argue that the observed rheology, correlated to the structural network, is crucial for optimal laminating performance of shortenings.

Authors:
; ;
Publication Date:
Research Org.:
Argonne National Lab. (ANL), Argonne, IL (United States). Advanced Photon Source (APS)
Sponsoring Org.:
DOE - BASIC ENERGY SCIENCES
OSTI Identifier:
1373791
Resource Type:
Journal Article
Resource Relation:
Journal Name: Journal of Food Engineering; Journal Volume: 212; Journal Issue: C
Country of Publication:
United States
Language:
ENGLISH
Subject:
60 APPLIED LIFE SCIENCES

Citation Formats

Macias-Rodriguez, Braulio A., Peyronel, Fernanda, and Marangoni, Alejandro G. The role of nonlinear viscoelasticity on the functionality of laminating shortenings. United States: N. p., 2017. Web. doi:10.1016/j.jfoodeng.2017.05.018.
Macias-Rodriguez, Braulio A., Peyronel, Fernanda, & Marangoni, Alejandro G. The role of nonlinear viscoelasticity on the functionality of laminating shortenings. United States. doi:10.1016/j.jfoodeng.2017.05.018.
Macias-Rodriguez, Braulio A., Peyronel, Fernanda, and Marangoni, Alejandro G. 2017. "The role of nonlinear viscoelasticity on the functionality of laminating shortenings". United States. doi:10.1016/j.jfoodeng.2017.05.018.
@article{osti_1373791,
title = {The role of nonlinear viscoelasticity on the functionality of laminating shortenings},
author = {Macias-Rodriguez, Braulio A. and Peyronel, Fernanda and Marangoni, Alejandro G.},
abstractNote = {The rheology of fats is essential for the development of homogeneous and continuous layered structures of doughs. Here, we define laminating shortenings in terms of rheological behavior displayed during linear-to-nonlinear shear deformations, investigated by large amplitude oscillatory shear rheology. Likewise, we associate the rheological behavior of the shortenings with structural length scales elucidated by ultra-small angle x-ray scattering and cryo-electron microscopy. Shortenings exhibited solid-like viscoelastic and viscoelastoplastic behaviors in the linear and nonlinear regimes respectively. In the nonlinear region, laminating shortenings dissipated more viscous energy (larger normalized dynamic viscosities) than a cake bakery shortening. The fat solid-like network of laminating shortening displayed a three-hierarchy structure and layered crystal aggregates, in comparison to two-hierarchy structure and spherical-like crystal aggregates of a cake shortening. We argue that the observed rheology, correlated to the structural network, is crucial for optimal laminating performance of shortenings.},
doi = {10.1016/j.jfoodeng.2017.05.018},
journal = {Journal of Food Engineering},
number = C,
volume = 212,
place = {United States},
year = 2017,
month =
}
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