However, it is a different matter when it comes to batter systems.

For systems such as bread doughs, there is usually sufficient viscosity to stop phase separation and to trap and retain air during bread production. Sufficient viscosity is required to stop phase separation during mixing, floor time, and baking in the oven. Such systems typically consist of a number of dispersed phases such as flour, fat, water, and air. Viscosity is also important in the production of bakery products that are made from dough and batter. The viscosity test is typically carried out at 40☌ and temperature control within a narrow range is important in order to perform the test accurately. The latter thus relates to the way the chocolate will flow in a mold or perhaps in the mouth. Yield stress is defined as the shear stress required to initiate the flow of the chocolate and hence gives information about potential enrobing properties, whereas the plastic viscosity relates to the shear stress required to maintain a constant flow. The Casson method gives information about the yield stress and the plastic viscosity. The flow properties are usually described by the Casson flow curve and for this, it is necessary to make measurements at different rotational speeds so that shear stresses at different shear rates can be determined. The measurement of chocolate viscosity is highly specialized and requires a specific type of viscometer for the measurement to be performed accurately. Photo by Food Photographer | Jennifer Pallian on Unsplash The Casson method The viscosity plays a crucial role as it affects texture, that is, how it flows in the mouth.

However, the flow behavior is complex due to the fact that a number of ingredients, namely sugar, cocoa butter, cocoa particles, and milk products, need to be finely dispersed. Chocolates have different flow properties depending on application and products are made for enrobing and for making blocks. The flow behavior of chocolates is important both during processing as well as for organoleptic reasons. By far the most researched food in terms of viscosity is chocolate.

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