Abstract
[Introduction] Short back extrusion (SBE) method1) is viscosity analysis method improved the back extrusion (BE) method in immersed condition. The SBE method automatically judges the property of the fluid and can analyze it as Newtonian fluid, power-law fluid, Hershel-Bulkley fluid. Because this translational viscometer can measure the same sample consecutively while changing the table speed, we can get a result in the form of the equation of the flow behavior. This study is original with regard to compare with liquid and semi-solid bread related spreads, honey, jam, fat spread. [Method] Stainless steel concentric cylinder (25-45 mm diameter) and cup (50mm diameter) attached the Compression and Tension instrument (CR-3000EX-S, Sun Scientific Co., Ltd.) keeping constant temperature with cyclic water. The SBE software based on SBE analysis method (Hoshino, 2014) was used for the data analysis for the force-time curves. [Result] Bread related spreads have wide physical properties and the comparison of flow properties with SBE analysis shows differences between those characters. Aohata Marugoto series fruits spread (All fruit type) have “clear sweetness” concept and softer texture than aohata 55 jam, and easy to spread over compared with honey. Fat spread become more tough with whipping, and difficult to spread out. Butter is difficult to spread over at 25 degrees celsius than margarine at 20 degrees celsius. 1) Hoshino, Proceeding of the 2015 JSCS annual meeting, 2P-58 (2015)
