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CHARACTERIZATION OF RHEOLOGICAL PROPERTIES OF STALED BREAD POWDER (SBP)

Staled bread powder could be a potential alternative to available food thickening agents. In this regard, the thickening abilities of staled bread powder (20%) was evaluated in an aqueous solution and its rheological behaviour was compared to a commonly used level of locust bean gum solution (0.5% and 1%) as well as hydrated flour at the same concentration (20%). Steady flow tests were conducted on a logarithmic scale and results showed a considerably higher viscosity of SBP at the shear rate ramp of 0.1 (1/s) to 100 (1/s). In addition, a yield stress of 3.6 Pa was seen for SBP while the mentioned behaviour was not seen in the other samples. Furthermore, the dynamic properties of all samples were measured during a frequency sweep of 1 to 100 (Hz) at a steady oscillating shear of 1 Pa. The results indicated a 2 order of magnitude higher G’ and G’’ in SBP compared to all other samples. A crossover point was seen in flour, and locust bean gum (1% and 0.5%) solutions while SBP showed a G’>G’’ at the mentioned frequency range. Further rheological behavior of SBP was also investigated and a parallel dependency of viscosity to shear rate and complex viscosity to frequency was observed regarding the Cox-Merz theory. The mentioned gap indicated a constant shift factor (k=100) which was similar to thick fluid products such as purees, infant formulae, and pastes.