Effect of Te mperature and Used Ingredie nts on Rheological Parameters of Pancake Dough

This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.