Figure 7.

Rheology of different cake batters: (a,b) Elastic moduli as a function of strain and (c) storage (G′) and loss (G″) moduli at a constant strain of 0.1%. (d) Elastic moduli and (e) tan delta as a function of frequency. (f) Viscosity as a function of shear rate. G′ values are shown with filled symbols, while the G″ are represented with open symbols. Shortening-AACC and 3%MAG AACC batters were produced using the AACC method. All the other batters, prepared with canola oil or oleofoams, used the new method developed in the lab. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.