Viscosity modelling of dough in extrusion
- 1 October 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (2) , 167-174
- https://doi.org/10.1111/j.1365-2621.1986.tb00438.x
Abstract
Effects of moisture level and shear rate on the rheoldgical properties of blends of corn gluten meal (CGM) and soy protein concentrate, were studied. A simple model was used to correlate extrusion dough viscosities as a function of moisture content and shear rate. The consistency index (m) and flow behaviour index (n) of the blends were determined. It is generally accepted that viscosity is a function of product composition. Our results indicated that individual constituent differences (e.g., protein type) also significantly affected viscosity. Pseudoplastic behaviour was observed during extrusion.Keywords
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