Rheological behavior of mung bean starch dough

被引：11

作者：

Tan, Hong-Zhuo ^{[1
]}

Tan, Bin

Gao, Hong

Gu, Wen-Ying

机构：

[1] Acad State Adm Grain, Beijing 100037, Peoples R China

[2] So Yangtze Univ, Sch Food Sci & Technol, Wuxi 214036, Jiangsu, Peoples R China

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2007年 / 13卷 / 02期

关键词：

mung bean starch dough; shear-thinning; Cross equation; Herschel-Bulkley equation; Arrhenius equation;

D O I：

10.3136/fstr.13.103

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The rheological properties of starch dough are important for the production of mung bean starch noodles. In this paper, the rheological behavior of mung bean starch dough (MBSD) was measured at different concentrations, temperatures, shear rates and temperature ramp. The results showed that MBSD is a thixotropic fluid, characterized by a viscosity that decreases with increasing shear rate, and increases with decreasing shear rate. However, the initial viscosity value was not restored, indicating the presence of unclosed hysteresis loops with different areas in corresponding plots. The rheological behavior of MBSD could be better explained by the Cross equation than by the Power Law equation. The HerschelBulkley equation made good predictions of flow behavior of pure starch slurry. MBSD was temperaturesensitive and suitable for the Arrhenius equation. MBSD with moisture content of 44w/w%, starch paste content of 24 w/w%, shear rate of 10 s(-1) and temperature of 40 degrees C exhibited a better flow performance for stirring and hanging during starch noodle production.

引用

页码：103 / 110

页数：8

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