The role of nonlinear viscoelasticity on the functionality of laminating shortenings

Braulio A. Macias-Rodriguez, Fernanda Peyronel, Alejandro G. Marangoni

Research output: Contribution to journalArticlepeer-review


The rheology of fats is essential for the development of homogeneous and continuous layered structures of doughs. Here, we define laminating shortenings in terms of rheological behavior displayed during linear-to-nonlinear shear deformations, investigated by large amplitude oscillatory shear rheology. Likewise, we associate the rheological behavior of the shortenings with structural length scales elucidated by ultra-small angle x-ray scattering and cryo-electron microscopy. Shortenings exhibited solid-like viscoelastic and viscoelastoplastic behaviors in the linear and nonlinear regimes respectively. In the nonlinear region, laminating shortenings dissipated more viscous energy (larger normalized dynamic viscosities) than a cake bakery shortening. The fat solid-like network of laminating shortening displayed a three-hierarchy structure and layered crystal aggregates, in comparison to two-hierarchy structure and spherical-like crystal aggregates of a cake shortening. We argue that the observed rheology, correlated to the structural network, is crucial for optimal laminating performance of shortenings.

Original languageEnglish (US)
Pages (from-to)87-96
Number of pages10
JournalJournal of Food Engineering
StatePublished - Nov 2017
Externally publishedYes


  • Laminating
  • Large amplitude oscillatory shear
  • Puff-pastry
  • Rheology
  • Saturates
  • Trans

ASJC Scopus subject areas

  • Food Science


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