Predicting puff-pastry margarine performances based on their rheological properties

Both composition and processing play a significant role in the physicochemical properties of puff-pastry margarine. A few studies explained that the plasticity of margarine can be altered by applying different processing parameters and storage conditions. Several research indicated the effect of formulation on the plastic behavior of puff-pastry margarine. A few studies adopted linear and non-linear rheological analysis and further linked to mathematical models to describe the plasticity of margarines for different purposes. However, limited studies have been performed to understand the rheological behavior of different puff-pastry margarines. The aim of this study is to distinguish between different puff pastry margarines by comparing their rheological properties, with a specific focus on their plasticity. Several methods have been compared such as temperature sweep, interaction of temperature-strain sweep, loss and storage modulus, LAOS. The rheology results were further compared to the performance of margarines in the end products (puff). These results will introduce several possibilities to predict the performance of puff-pastry margarines prior to their applications in industry.