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On Demand Until October 5, 2022
Abstract:
The cooking and cooling behavior of commercially available vanilla pudding and the influence of vegan drinks on the processing properties of starch. Vanilla pudding enjoys great popularity worldwide. For quality assurance, the starch processed in pudding is regularly tested in the laboratory for its properties. But are the methods developed in the past still state-of-the-art today? The innovative Brabender ViscoQuick enables new possibilities to carry out test set-ups close to reality. The two studies presented focus on the condition of the pudding at 20°C/10°C/6°C, as these are the consumption temperatures of the consumer. In the first study 10 pudding powders were tested, for the second 14 vegan milk substitutes. In addition, the methods were adjusted, e.g. by adding the dry substances during the measurement. We will also look at effect of non-dairy liquids on starch and how it is processed. Learning Objectives:
- New technologies to test starch
- Effect of different cooling temperatures
- Influence of adapted test procedures
- Processing properties of milk substitutes
Speaker
 Markus Loens Business Development Manager Brabender Starting 1982, Markus Löns has worked several years as baker in Germany before he extended his knowledge at a High School for Food Economy. Following this experience he graduated as Engineer for Food Technology, specializing in grain, flour and baking technology, and has worked some years at the Leibniz University Hannover, Germany, as the head of the research and training laboratory baking & sweets. Markus joined Brabender® in 2002 as sales director for the food department. The first years he worked worldwide at Brabender® as sales specialist for lab equipment, especially rheology, moisture, milling, and viscosity. In 2012, he was appointed as Senior Sales Director Food and from 2016 as Director Food Division responsible for the complete Food Division. Mid 2019 he advanced internally and is now responsible as Business Development Manager for the food product portfolio.
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Pudding Temperatures and the Influence of Milk Alternatives on Starch
Registration Is Closed
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