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VISCOSITY OF AN INTERMEDIATE MOISTURE DOUGH
Author(s) -
CERVONE NANCY WARNER,
HARPER JUDSON M.
Publication year - 1978
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1978.tb00196.x
Subject(s) - extrusion , moisture , food science , viscosity , rheology , chemistry , corn flour , water content , sodium , materials science , composite material , organic chemistry , raw material , geotechnical engineering , bran , engineering
A simple model was used to correlate extrusion dough viscosities with moisture, temperature and shear rate. The parameters were fit to the model for a pregelatinized corn flour dough. The effect of two additives, sodium stearoyl‐2‐tactylate and a diacetyltartaric acid ester of monoglycerides, were also explored using the pregelatinized corn flour system. Moisture, extrusion temperature and sodium stearoyl‐2‐lactylate levels were correlated to the viscosity of the pregelatinized corn flour dough.