What: FREE Webinar
When: On Demand Until October 5, 2022
Pudding Temperatures and the Influence of Milk Alternatives on Starch
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.
- New technologies to test starch
- Effect of different cooling temperatures
- Influence of adapted test procedures
- Processing properties of milk substitutes