CHARACTERIZATION OF RHEOLOGICAL PROPERTIES FOR EXTRUDED INSTANT POWDER OF CEREALS BASE (STARCH)

Rheological properties of two instant powders for childrens (drum drying products Alnatura oat mash and Nestle semolina) compared with two extruded starchy products (wheat flour and corn starch) for general use were analysed. The measurementswere realised using plate-plate geometry and flow curves and viscosity were obtained. The procedure for the rheological analysis was established. The curves obtained showed that all four analysed products behave as pseudoplastic fluids. The rheograms illustrate that extruded products, as well as the drum dried ones show unreal thixotropy.

Keywords:

instant powder , flour , rheology , extrusion