Rheological behaviour of wheat flour dough in twin-screw extrusion cooking

• Published in: International journal of food science & technology Vol. 25; no. 2; pp. 129 - 139
• Main Authors: Wang, S.M, Bouvier, J.M, Gelus, M
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.04.1990; Blackwell Science
• Subjects: Apparent viscosity; Biological and medical sciences; Cereal and baking product industries; dough; dough rheology; duration; extrusion; Food industries; Fundamental and applied biological sciences. Psychology; mean residence time; rheology; shear; specific energy; specific heat; temperature; thermal energy; twin-screw extrusion; viscosity; water content; wheat flour; Viscosity; Cooking; Paste; Analytical method; Model study; Extrusion; Wheat; Cereal flour; Modeling; Rheometer; Rheological properties
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.1990.tb01067.x

Summary A capillary‐type viscometer was designed to measure the apparent viscosity of the cooked wheat flour dough on ‐line in a twin‐screw extruder. The effect of mean residence time and specific energy were studied in the ranges 20–45s and 300–800 kJ kkg−1, respectively. A viscosity model was developed which accounts for effects of wall shear rate, moisture content and specific energy. It was shown that the extent of the cooking reaction is largely determined by the specific energy applied.