Cereal Chem 59:361 - 366.  |  VIEW ARTICLE
Application of the Instron Tester for Investigation of Rheology of Corn Dough.

G. W. Padua and R. McL. Whitney. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

The expression for the deformation of a short cylinder of corn dough between parallel plates under constant load was derived and applied to the behavior of corn dough in the compression cell of the Instron Tester (model TM-M; tension cell, CTM). The results demonstrated that corn dough behaved as a Bingham plastic. When the mixing time is 15 min or more, the holding time 12 hr or more, and the moisture content carefully controlled, 5-7% precision can be obtained in the evaluation of the Bingham viscosity and yield values if the moisture content is 53% or more.