09 Analysis of Rheology and Texture Okt 2023

Department of
Food Science and Technology
TPN1301 Food Analysis
Topic 9
RHEOLOGICAL PROPERTIES ANALYSIS
Prof. Dr. Nugraha Edhi Suyatma

Ir. Subarna, M.Si
Dr. Nur Wulandari
Dr. Vallerina Armetha
Internationally Approved Food Technology Program by IFT, IUFoST, ASIIN and EQAS
What is Rheology ?
❑ We encounter rheology in our daily life!
❑ We eat breakfast, perhaps using a range of spreads for toast, or
perhaps eating instant noodle with chili or tomato sauces.
❑ We all have squeezed toothpaste tubes or tried to rub skin lotion
on our leg.
❖ Rheology is simply one way of describing those sensations!!
What is Rheology ?
❑ Rheology is the science of flow and deformation of matter and
describes the interrelation between force, deformation and time.
❑ The term comes from Greek "rheos" meaning to flow.
❑ Rheology is applicable to all materials, from gases, liquid, semi-
solids to solids.
Rheological Properties
Why rheology is important ?
❑ Food materials are “visco-elastic”
i.e., Tomato sauce, ice cream, chocolate, pudding/gel, spreads.
❑ Rheological measurements can aid in the understanding of how the
viscosity and elasticity of foods are influenced by changes in
composition, processing, and storage parameters
• Process Design
• Process Evaluation
• Quality Control
• Product Development
• Consumer Preference
Food materials have different rheological characteristics:
❑ Liquid Products vary in viscosity and in the nature of the flow: thin liquid
is easy to flow and thicker liquid is more difficult to flow.
❑ Semi-Solid Products have properties between liquid and solid
properties: e.g., butter, peanut butter, margarine, dodol and gelatin
❑ Solid Products have no viscosity and flow properties: e.g., biscuits,
potato chips, crackers, etc.
➢ Solid products when given a certain mechanical force either pressed or
pulled, will break.
➢ For solid products, the rheological properties measured are textures such
as hardness, ease of fracture (fracturability), elasticity, etc.
Rheological Properties Analysis
Which one is the most viscous?

Understanding Stress and Strain
❑Stress: The intensity or magnitude of a force on the surface of a particular
field and expressed in units of force (F) per area (A).
❑Concept of stress:
❑Strain: the change ratio of size from the original shape in units of cm/cm,
in/in or %, is a dimensionless parameter.
❑ Stress is dependent on both force and area.
Equations describe stress:
σ = F/A
Where σ is stress obtained when a force F is
uniformly applied to a matter with area A
Type of stress
➢Compressive (directed toward the material)

➢Tensile (directed away from the material)
➢Shearing (directed tangentially to the material)
Compression Stress
There are 2 types of compression tests, namely

1. Uniaxial compression
2. Bulk compression
Tensile Stress
❑ This particular stress is called a

tensile stress because the
force is acting outwards at
right angles to the block
surface.
❑ Applicable to test elasticity
and rigidity of material
Shear Stress
❑ Shear stress is shear force divided by the area of
the surface on which it is acting
Viscosity η τ = η * γ
Shear stress τ τ = F
Deformation γ A
N
Shear rate γ [ m2
= Pa]
Viscosity Analysis
Look at the two concentric cylinders >>>
➢ Inner Cylinder : Moves / Rotates
➢ Outer Cylinder : STATIONARY
---- > Fluid is between two tubes
Viscosity Analysis
Viscosity
F  dV 
➢ is a measure of how easily fluid can flow. = m  -  =t
➢ is a resistance to shear force.
A  dy 
Area = A F
Fluidity? DV/Dy? V=f(y)

V = f (F, A, sifat fluida)
Viscosity
Analysis
Rheological Instruments for Fluids
Viscometer vs Rheometer
Instruments that only measure Instruments which measure
viscosity rheological properties
Viscometers only measure under one Rheometer is used for liquids with viscosities
flow condition. which vary with flow conditions.
Viscometer
Definition:
“A viscometer is an instrument used to measure the viscosity of a fluid.”
➢ It is also known as “ Viscosimeter.”
➢ Viscometer only measures under one flow condition
Two types of Viscometer:

1. Rotational type
2. Tube type
Viscometer
Viscosity measurement using
Rotational Viscometer
❑ To measure the viscosity and flow properties of a liquid

❑ Based on the rotational force of the spindle which is
regulated by its rotational speed.
❑ The diameter and shape of spindles are different which
are usually numbered # 1, # 2, # 3, etc.
❑ Torque: Percent to the maximum rotational speed of a
spindle.
Viscometer
Brookfield Viscometer
How to Use
Brookfield
Viscometer
(Video)
Conversion Factors Brookfield Rotation Speed (rpm) Conversion Factor
Model LV (spindle #3) 0,3 4000
0,6 2000
1,5 800
3 400
6 200
12 100
30 40
60 20
Example:
If viscosity of a liquid is measured at a rotation speed of 6 rpm with spindle # 3,
the value of the torque read is 40.6%.
Thus, the viscosity value is 40.6%*200 = 8120 mPa.s = 8.12 Pa.s.
Viscosity
Note : m [=] g cm-1det-1 = poise
1 poise = 100 cp
Example:
Water (20oC, 1 atm) = 1.0019 cp
Water (80oC, 1 atm) = 0.3548 cp
Air (20oC, 1 atm) = 0.01813 cp
C2H5OH (lq; 20oC, 1 atm) = 1.194 cp
H2SO4 (lq; 25oC, 1 atm) = 19.15 cp
Glycerol (lq; 20oC, 1 atm) = 1069 cp
Viscosity
Newtonian and Non-Newtonian Foods
➢ Newtonian foods: material

whose viscosity value is not
influenced by the magnitude
of the force
➢ Non-Newtonian foods: the

viscosity value will be
greatly influenced by the
force given
Characteristics of Newtonian and non-Newtonian foods
Viscosity type Characteristics and Food Examples
Viscosity is not affected by changes in shear rate and remains constant.
Newtonian
Examples: water, fruit juice, carbonated beverages, milk, vegetable oils
A certain shear stress (called the yield stress) is required to initiate flow;
Bingham plastic
once flow starts, shear rate has no effect. Example: tomato paste,
A yield point must be achieved to cause product flow, at which point
Bingham pseudoplastic
pseudoplastic, behavior is observed. Examples: mayonnaise, margarine
“Shear thinning”: fluids decrease in viscosity as shear rate increases.
pseudoplastic Examples: applesauce, banana puree, orange juice concentrate, guar and
xanthan gum thickened products
“Shear thickening”: fluids increase in viscosity as shear rate increases.
dilatant
Examples: corn starch suspensions, chocolate syrups
Newtonian Foods
Examples:
➢ Water
➢ Honey
➢ Milk
➢ Vegetable oils
➢ Fruit juices
➢ Sugar and salt solutions
Non-Newtonian Foods
Pseudoplastic Foods
(Shear Thinning Foods)
Examples:
➢ Applesauce
➢ Banana puree
➢ Orange juice concentrate
➢ Oyster sauce
➢ CMC solution
This type of fluid will display a decreasing viscosity with an

increasing shear rate, as shown in figure.
Non-Newtonian Foods
Dilatant Foods
(Shear Thickening Foods)
Examples:
➢ Liquid Chocolate
➢ 40% Corn starch solution
➢ Sand/water mixtures
❑ Increasing viscosity with an increase in shear rate

characterizes the dilatant fluid; as shown in figure
❑ Dilatancy is frequently observed in fluids containing
high levels of deflocculated solids
Non-Newtonian Foods
Bingham Plastic Foods
Examples:
➢ Tomato ketchup
➢ Tooth paste
❑ This type of fluid will behave as a solid under static conditions.

❑ A certain amount of force must be applied to the fluid before
any flow is induced; this force is called the "yield stress”.
Non-Newtonian Foods
Importance of yield stress
When stress is less than yield stress, material does
not flow. It behaves like a solid.
Yield stress
Important for development of materials like butter,

yogurt, cheese spread.
Importance of
yield stress
Viscosity = f(g) ? t
mapp = g.
Apparent Viscosity (μapp)
is the shear stress applied to a fluid Newtonian m app = m
divided by the shear rate t
Non-newtonian m app = g = Kgn-1
mapp
Dilatant : shear thickening
Newtonian
Pseudoplastic : Shear thinning
g
Viscosity = f(t) ?
Apparent Viscosity (μapp) Rheopectic: starch suspension,
is the shear stress applied to a fluid mapp chocolate
divided by the shear rate
Time independent
Thixotropic: honey, gum
t, waktu
Rheological Properties : Flow Behaviour
1. Mathematical Model : Power Law
t= K (g )n ...............> model “Power law”

t
n : flow behavior index
K : consistency index
A. Newtonian
. B. Pseudoplastik
.n
t = m (g ), t= K(g ) , n<1
model “power law” C. Dilatan. g.
t = shear stress ( dyne/cm2)
K=m dan n=1 t= K(g )n, n>1 g = shear rate (1/sec)
Rheological Properties : Flow Behaviour
2. Mathematical Model : Herschel-Bulkley
.
t
t= to + K (g)n .............> model “Herschel-Bulkley”
K : flow behavior index
n : consistency index
to : yield stress to
t = shear stress ( dyne/cm2)

g.
A. Bingham plastik B. Fluida H - B g = shear rate (1/sec)
.
t = to + K(g); n = 1 t= to + K(g)n; n<1
Measurement of Flow Behaviour
using Rotational Viscometer
use:
t= K (g )n ...............> model “Power law”
Shear stress is calculated with equation:

t=A 1
R 2RL
Shear rate is calculated with:
g = 2RN

Example.
Viscometer
❑ Brookfield viscometer is used to determine the Rotation indicator Torque (dyne-cm)
apparent viscosity of tomato sauce. The speed (rpm) reading (% full (% full scale*7187)
scale)
spindle used is spindle # 4 which measures
samples at 4 rotational speeds, namely 2, 4, 10 2 53.5 3845
and 20 rpm. 4 67 4815
❑ Torque readings are expressed as percentages 10 80.5 5786
20 97 6971
of full scale (% full scale) (see table). The
viscometer constant for spindle # 4 is 7187
dyne / cm (full scale). Determine the flow
behavior index (n).
Rheometer
Rheometer
Modular Compact
Rheometer
Rheometer
Viscosity measurement - measuring principal
Continuous Rotational
Rotation Oscillation
Rheometer
Viscosity measurement - Measuring systems
CC
Measuring systems:
1. Cone-Plate (CP) (with radius R, CP
cone angle α, truncation a);
2. Plate-Plate (PP) (with radius R,
distance between plates H); and
3. Concentric Cylinders (CC) (with
bob radius Ri and cup radius
Re and internal angle α at the PP
tip of the bob)
Rheometer
Viscosity measurement - Filling of cone-plate measuring system after gap set
a) b) c)
Filling of cone-plate measuring
system after gap setting:
a) overfilled,
b) underfilled
c) correct amount
(according to DIN 51810-1)
Factors Affecting Viscosity
1. Temperature
❖ Usually there is an inverse relationship
between viscosity and temperature.
❖ Typical data is shown in Fig. 3.10 which
plots the viscosity of water and some
sugar solutions as a function of
temperature.
❖ The temperature increase, the viscosity
decrease
2. Solute Concentration
❖ Usually it is a direct non-linear relationship
between solute concentration and
viscosity at a fixed temperature
❖ Fig. 3.11 shows the behavior of the
viscosity-concentration of saline and
sucrose solutions at a fixed temperature
3. Molecular Weight of Solute
❖ There is usually a non-linear
relationship between the
molecular weight of the solute and
the viscosity of the solution at
equilibrium concentrations.
❖ Fig. 3.12 shows the viscosity of
corn syrup as a function of
molecular weight
❖ Corn syrup is made by
hydrolyzing with high molecular
weight starch to dextrose
4. Pressure
❖ The viscosity of most liquids is basically constant at a pressure range of 0-100 atm.
❖ So the effects of pressure can usually be ignored for food.
5. Material Suspension
❖ Usually this slightly increases the viscosity when at low concentrations, but high
suspended material can cause a significant increase.
❖ High concentration suspended material usually changes non-Newtonian products and
can cause plastic or dilatant flow.
❖ The concentration of insoluble suspension material has a real effect on viscosity and
thick flow type.
TEXTURE ANALYSIS
What is Texture?
Texture comprises those properties of a foodstuff, apprehended by
the eyes and by the and muscle senses in the mouth, including
roughness, smoothness, graininess, etc. (Anonymous, 1964)
Texture is the attribute of a substance resulting from a combination

of physical properties and perceived by the senses of touch, sight,
and hearing.
Physical properties may include size, shape, number, nature, and
conformation of constituent structural elements (Jowitt, 1974)
Texture Analysis
Compression Compression
force force
Tensile
force
Hardness Plasticity Elasticity

What is Texture?
Texture Analyzer
Texture Analyzer
Texture Analyzer (Stable micro systems)

Texture Analyzer
Needle: firmness measurement (fruits, cakes, cheese, etc)
SPHERICAL: freshness measurement (cake, cheese)
CONICAL: spread-ability measurement (butter, margarine)
CYLINDER: index of hardness, firmness or yield point (gels,
pectin, yoghurts, margarine)
Yoghurt pot lid sealing test
TEXTURE PROFILE ANALYSIS
Kunjungi:
www.stablemicrosystems.com
Texture Profile Analyzer (Stable micro systems)
Texture Profile Analysis
TPA (Texture Profile Analysis)
FIRST BITE
• Known as the “two bite test”
• Provides textural parameters
FORCE
which correlate well with
sensory evaluation parameters
TIME
SECOND BITE
• Known as the “two bite test”
• Provides textural parameters
FORCE
which correlate well with
sensory evaluation parameters
TIME
Movement of the Probe
Force
Time
Force
DOWN Time
‘COMPRESSION’
UP
Force
Time
‘Decompression’
Force
Time
DOWN
UP
Force
Time
Analysis of the Data
Fracturability
Force
Time
Fracturability Definition
how strong a product is to
withstand compressive forces. The
Force
value is determined from the F

value of the first peak
NB - Not always present

o
Time
Hardness 1
Force Hardness 2
Time
Hardness
Hardness 2
Definition
resistance to rupture/fracture
Force
due to the applied compressive

force (only 1 peak).
Also known as "firmness".
Time
Area 1
Area 2
Force
o A B
Time
Cohesiveness
Force
Calculated from the area

under the curve at the
second pressure (A2)
o A B by the area
divided
under the curve at the
first pressure Time
(A1)
Area B
Cohesiveness =
Area A
Force
o A B
Time
Area B
Cohesiveness =
Area A
Force
o A B
Time
Gumminess = Hardness * Cohesiveness
Springiness
Force
Time
Definition
The height that the food Springiness
Force
recovers during the time that

elapses between the end of the
first cycle and the start of the
second ocycle.
Time
Chewiness = Gumminess * Springiness
Springiness
Force
Time
Work of Adhesion
Force
Time
Adhesivness
Work of Adhesion
Definition
The negative area for
the first compression cycle -
representing the work needed
Force
to overcome the attractive

forces between the surfaces of
the probe and the food.
o
Time
Definition
The maximum negative force
Force
of the first compression cycle
Time
Adhesivness
Parameter reologi Cara menentukan
Hardness Determined from the maximum force (peak value) at the first pressure/compression.
Fracturability / Brittleness Determined from the first peak read at the first pressure.
Springiness To determine how much the product can return to its original condition after the first
pressure is applied. Determined from the distance traveled by the product at the second
pressure to reach the maximum force value (L2) compared to the distance traveled by
the product at the first pressure to reach the maximum force value (L1) or L2/L1
Cohesiveness Calculated from the area under the curve at the second pressure (A2) divided by the
area under the curve at the first pressure (A1) or A2/A1.
Gumminess / stickiness Can only be observed in semi-solid products. Calculated from the hardness value
multiplied by the cohesive power or A2/A1*hardness
Chewiness Can only be observed in solid products. Calculated from multiplying the stickiness value
by elasticity, or L2/L1*stickiness
DOUGH PROPERTIES
Measurement of Gelatinization Properties of Starch
❖ Viscosity profile and gelling ability of starch during the cooking process
❖ Instrument:
❑ Rapid Visco Analyzer (RVA)
❑ Brabender Amylograph
❑ Brabender Farinograph
❑ Brabender Extensograph
❖ Viscosity units: cP, Brabender Unit (BU), Rapid Visco Unit (RVU)
Rapid Visco Analyzer (RVA)
❖ The Rapid Visco Analyzer (RVA) is a unique tool for product development, quality and
process control (quality assurance).
❖ The RVA is a cooking, stirring viscometer with ramped temperature and variable shear
capability.
❖ Application:
• Starches and Starchy Samples:
Native and modified starches of grains, roots, tubers and others.
• Hydrocolloids:
Gelling/thickening profile, hydration profile, preparation of samples that will gel.
• Proteins:
Soy products, milk proteins, gluten, gelatin and egg whites.
• Milling and Baking:
Grain soundness and bug damage, starch pasting quality for cakes, breads, batters, pasta and noodles, flour amylase,
malt amylase, fungal amylase, anti-staling, heat treatment of flour, wheat gluten quality and solvent retention capacity
test.
Operating the RVA
Operating the RVA
1. Select Method
Open the appropriate RVA method in TCW software or select the appropriate RVA method using the
instrument keypad if using a stand alone RVA.
2. Weighing
Accurately weigh your sample and water using an electronic balance. Add first the water and then the sample
into the canister.
3. Mixing
Place a paddle into the canister, mix and push down any sample lumps.
4. Inserting
Slide the paddle into the RVA motor coupling.
5. Starting
Depress the tower to lower the canister into the RVA and start the test.
6. Measuring
The viscosity of the sample will be graphed on the monitor or on the display if using a stand alone RVA.
7. Result
The test will end automatically and analysis results will be reported.
Rapid Visco Analyzer
Principle of measurement
❖ RVA can indicate the viscosity of starch or other materials (flour)
by measuring the resistance of the material to the force of stirring
(paddle).
❖ The thicker the suspension or slurry of a material, the greater the
resistance to stirring forces, so the peak viscosity will be higher.
Commonly used analytical methods

❖ A flour sample weighing 3.5 grams (with ka= 14%) is mixed with
25 ml (25 g) of water (buffer) and stirred until homogeneous to
form a slurry.
❖ Place in the RVA tool and stir with the desired programming.
The RVA
The RVA
Differences in gelatinization temperature of rice varieties A and B

The RVA
RVA curves show changes in pasting properties of Doongara and

Amaroo rice cultivars after 1 and 9 months’ storage.
The RVA:
General Testing
Method
Unit Measurements in RVA:
The RVA • SNU (Stirring Number Unit)
• RVU (rapid visco unit)
• Conversion: 1 RVU = 12 cp = 12 mPa.s
The RVA
If soybean RVU value was high, a firm soybean curd was

easily produced
Brabender Amylograph
• The amylograph analyzes viscosity by measuring the

resistance of a flour-and-water slurry to the stirring
action of pins or paddles.
• When the slurry is heated, the starch granules swell
and the slurry becomes a paste.
• A thicker slurry has more resistance to the pins during
stirring and has a higher peak viscosity. Generally, a
thicker slurry indicates less enzyme activity and
makes better products.
Brabender
Amylograph
Brabender
Amylograph
Sprouted wheat flour has a lower peak viscosity than sound flour.
Brabender
Amylograph
Parts of the tool:
(1) Bowl container
(2) Rotating stirrer made of stainless steel.
(3) Very sensitive measuring spring.
(4) Speed control.
(5) Recorder
(6) Heat source
(7) Heat control
(11) Timers
Brabender
Amylograph -
Software
Measurement steps
❖ The heating stage, namely the viscograph temperature will increase from 30oC to 95oC at a
speed of 1.5oC/minute. At this stage, the starch suspension will undergo a gelatinization process
and starch paste will be produced.
❖ The holding stage at the cooking temperature, namely the viscograph temperature is
maintained at 95 oC for 20-30 minutes to determine the stability of the starch paste at this
cooking temperature.
❖ Cooling stage, namely the temperature of the sample in the viscograph will be reduced
gradually from 95 oC to 50 oC at a speed of 1.5 oC/minute. The starch paste will gradually turn
into a gel, causing its viscosity to increase.
❖ The holding stage at the cooling temperature, namely the viscograph temperature is
maintained at 50 oC for 20-30 minutes to determine the stability of the starch paste by the stirring
process.
Viscosity Profile of Starch Suspension Heating Cooling
measured by Brabender Amylograph
Temperature (0C)
Description
(A) beginning of the gelatinization process;
(B) maximum viscosity (starch granules
Viscosity (BU)
begin to break down);
(C) viscosity at 95oC;
(D) viscosity after holding at 95oC;
(E) viscosity at 50oC (after cooling);
(F) viscosity after holding at 50oC.
Time (min)
Viscosity Profile of Starch Suspension Heating Cooling
measured by Brabender Amylograph
Temperature (0C)
Description
(A) beginning of the gelatinization process;
(B) maximum viscosity (starch granules
Viscosity (BU)
begin to break down);
(C) viscosity at 95oC;
(D) viscosity after holding at 95oC;
(E) viscosity at 50oC (after cooling);
(F) viscosity after holding at 50oC.
Time (min)
Measurable parameters
Gelatinization time (minutes)

❖ The time when the viscograph begins to record the initial reading of the viscosity value.
On the viscogram, the gelatinization time can be read at the heating stage when the
recording pencil begins to deviate from the 0 BU line.
Gelatinization Temperature (oC)

❖ The temperature at which the viscograph starts to read the viscosity value. Because the
viscogram does not record temperature, the gelatinization temperature is calculated by
multiplying the speed of temperature increase (1.5oC/min) by the gelatinization time
(min) plus the initial temperature of the heating process (e.g., 30oC).
Granule rupture time (minutes)

❖ The time when the viscograph reads the maximum value of viscosity at the heating
process stage. On the viscogram, the gelatinization time can be read when the viscosity
value on the viscograph reaches its peak value.
Maximum viscosity (BU)

❖ The maximum viscosity value (peak point) of the starch paste is read by the viscograph
during the heating stage.
Viscosity at 95 oC (B)
❖ The viscosity value of the paste at the heating stage after reaching a temperature of 95oC
(point C).
Granule rupture temperature (oC)

❖ The temperature at the viscograph in the heating process stage records the maximum
viscosity value. The gelatinization temperature is calculated by multiplying the speed of
temperature increase (1.5oC/min) by the time the granules break down (min) plus the
initial temperature of the heating process (e.g., 50oC).
Viscosity at 95 oC after holding (BU)

❖ The viscosity of the paste after the temperature of the viscograph is maintained at 95oC
for a certain time (20-30 min). This viscosity shows the level of stability of the starch
paste during cooking.
Breakdown viscosity (BU)

❖ Breakdown viscosity describes the level of stability of starch paste to the heating process.
This breakdown viscosity is obtained as the difference between the maximum viscosity
and the viscosity of the starch paste after reaching 95oC at the heating stage.
Viscosity at 50oC (BU)

❖ The viscosity value of the paste after the end of the cooling stage, where the paste has
reached a temperature of 50oC.
Viscosity at 50oC after holding (BU)

❖ Viscosity value of the paste after final holding at 50oC for 20-30 minutes.
Setback viscosity (BU)

❖ Setback viscosity describes the degree of tendency of the starch paste retrogradation
process. This setback viscosity is obtained as the difference between the viscosity at a
temperature of 50oC and the maximum viscosity at the heating process stage.
Stability of paste viscosity during the stirring process (BU)

❖ The stability of the viscosity of the paste during the stirring process was observed at the
cooling stage, which was calculated from the difference between the viscosity of the
paste at a temperature of 50oC after holding and the viscosity of the paste at a
temperature of 50oC before holding.
Brabender Farinograph
• Analysis of the quality of flour dough strength
• Farinogram reflects the behavior of flour during dough
making and fermentation in bread making: (1) water
absorption capacity to make dough and (2) kneading profile
Water absorption capacity (WAC) (or DSA)
▪ The maximum water absorption capacity of flour to
produce a dough of a certain consistency.
▪ The desired consistency correlates with the middle
of the curve lying above the 500 BU line
DSA is measured at 14% moisture content

DSA = 2 (x + y) – 50%
where:
x= amount of water (ml) added for every 50 grams of flour
Farinogram and
y = weight of flour weighed equivalent to 14% water content
Measurable
parameters
Farinogram
Peak time
•Peak time is the time required by the curve to reach maximum consistency, or
also called dough development time.
Brabender
Farinograph
Measurable
parameters
Farinogram
Departure time
•Departure time is the time from adding water to when the curve
leaves the 500 BU line. A slow delivery time indicates flour that has
good tolerance to mixing.
Brabender
Farinograph
Measurable
parameters
Farinogram
Stability
•Dough stability is the difference in time when the farinogram graph touches
the 500 BU line (arrival time) and the time when the graph leaves the 500 BU
line (departure time). Stability can be used as a good indication of the dough
tolerance index.
Indeks toleransi adonan
Brabender (weakening of dough).
Farinograph
Measurable
parameters
Farinogram
Weakening of dough (indeks toleransi adonan)
•Weakening of dough shows the size of the dough's tolerance to mechanical
forces during kneading: the number in BU shows the distance the curve
decreases from the 500 BU line at 5 minutes after the curve reaches its peak
consistency.
Brabender
Farinograph
Measurable
parameters
Diagram farinogram
Arrival time
•Arrival time is the time required for the curve to touch the 500 BU line after the
mixer is started and water is added. This value shows the speed at which water
is absorbed by the flour and the value increases with increasing flour protein
content.
Brabender
Farinograph
Measurable
parameters
Diagram farinogram
Dough development
• Dough development is the time from the moment the water is added
until the dough reaches maximum consistency (stiffness). This value is
indicated by peak time. If 2 curves are obtained, then the second curve
is taken. The value obtained = mixing time required for flour.
Brabender Extensograph
❖ Measures the stretching properties of wheat flour doughs,
in particular the resistance to extension and the extensibility
(ICC-Standard Nr. 114/1).
❖ Used to predict possible product volumes (for example
bread) that are formed, where this tool measures
extensibility (stretchability) and dough resistance
Brabender Extensograph
❖ Spanning capability (B)

is indicated by the maximum height of the
curve (in BU) on the Extensogram.
❖ Extensibility (C)
is shown by the length of the curve (cm),
starting from the beginning of the stretch
until it is cut.
❖ The area under the curve (A)
is the area above the base line enclosed by
the arc of the curve
Extensogram ❖ Ratio: B/C

09 Analysis of Rheology and Texture Okt 2023

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Department of

Food Science and Technology

TPN1301 Food Analysis

Prof. Dr. Nugraha Edhi Suyatma

Which one is the most viscous?

➢Compressive (directed toward the material)

There are 2 types of compression tests, namely

❑ This particular stress is called a

Fluidity? DV/Dy? V=f(y)

Two types of Viscometer:

❑ To measure the viscosity and flow properties of a liquid

➢ Newtonian foods: material

➢ Non-Newtonian foods: the

This type of fluid will display a decreasing viscosity with an

❑ Increasing viscosity with an increase in shear rate

❑ This type of fluid will behave as a solid under static conditions.

Important for development of materials like butter,

Pseudoplastic : Shear thinning

Thixotropic: honey, gum

t= K (g )n ...............> model “Power law”

t = shear stress ( dyne/cm2)

Shear stress is calculated with equation:

Texture is the attribute of a substance resulting from a combination

Hardness Plasticity Elasticity

Texture Analyzer (Stable micro systems)

value is determined from the F

NB - Not always present

due to the applied compressive

Calculated from the area

recovers during the time that

Chewiness = Gumminess * Springiness

to overcome the attractive

of the first compression cycle

Commonly used analytical methods

Differences in gelatinization temperature of rice varieties A and B

RVA curves show changes in pasting properties of Doongara and

If soybean RVU value was high, a firm soybean curd was

• The amylograph analyzes viscosity by measuring the

Gelatinization time (minutes)

Gelatinization Temperature (oC)

Granule rupture time (minutes)

Maximum viscosity (BU)

Granule rupture temperature (oC)

Viscosity at 95 oC after holding (BU)

Breakdown viscosity (BU)

Viscosity at 50oC (BU)

Viscosity at 50oC after holding (BU)

Setback viscosity (BU)

Stability of paste viscosity during the stirring process (BU)

DSA is measured at 14% moisture content

❖ Spanning capability (B)

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