2.3.2. Viscoelastic behaviorsIn ord

2.3.2. Viscoelastic behaviors
In order to study the changes due to the effect of
cooking temperature on the batters, the storage
modulus (G0) and loss modulus (G00) were monitored
as functions of temperature and were determined using
dynamic oscillatory test.
Preliminary tests were run in frequency sweep mode
by varying the strain amplitude from 0.05% to 100%,
which indicated that the selected strain (2.65%) was within
the linear viscoelastic region. After equilibration at the
initial temperature of 15 C for 5 min, the samples were
heated continuously at 2.5 C/min to a final temperature
of 100 C. During the heating process, the samples were
sheared at a fixed frequency of 1 Hz with maximum
strain amplitude of 2.65%. The storage modulus (G0, a
measure of elastic response) and the loss modulus (G00,
a measure of viscous response) were continuously monitored
during the dynamic rheological testing.