Rheological behaviour of wheat flour dough in twin-screw extrusion cooking
作者： S. M. WANG , J. M. BOUVIER , M. GELUS
DOI: 10.1111/J.1365-2621.1990.TB01067.X
关键词: Specific energy 、 Rheology 、 Apparent viscosity 、 Viscometer 、 Wheat flour 、 Viscosity 、 Materials science 、 Food science 、 Rheometer 、 Extrusion
摘要: Summary A capillary-type viscometer was designed to measure the apparent viscosity of cooked wheat flour dough on -line in a twin-screw extruder. The effect mean residence time and specific energy were studied ranges 20–45s 300–800 kJ kkg−1, respectively. A model developed which accounts for effects wall shear rate, moisture content energy. It shown that extent cooking reaction is largely determined by applied.
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