Viscoelastic properties of different pastries dough – Presented by Haroutioun ASKANIAN, SIGMA Clermont at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.
Rheological properties of pastry recipes (Cake, Brownie, gingerbread…) with addition of different kind of wheat flour or food additive and their 3D printing behavior were investigated. Dynamic oscillation frequency experiments were used to characterize the rheological properties of different formulation. The correlation between the formulation and processability during 3D printing was established.
About Haroutioun ASKANIAN
Haroutioun Askanian, PhD at Blaise Pascal University in polymer materials and bio-composites. Expert and specialist in the durability of bio-based polymer materials and bio-composite based on natural fibers. He is a member of the GFR (French Rheology Group) and ESR (The European Society of Rheology) Continue reading “Viscoelastic properties of different pastries dough – Presented by Haroutioun ASKANIAN, SIGMA Clermont”