Cereal Chem 63:294-297   |  VIEW ARTICLE
Study of the Rheological Behavior of Corn Dough Using the Farinograph.

R. Cuevas and C. Puche. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

An expression for power consumption in the farinograph, considered as a mixer, was used to calculate indices of apparent viscosity and to study the rheological behavior of corn dough. The results indicated that freshly prepared corn dough (65-70% moisture) behaves as a pseudoplastic fluid. In contrast to the behavior of common fluid foods, the viscosity of corn dough (prepared from commercial, Venezuelan, precooked corn flour) increased with increasing mixing temperature, possibly a result of effects of heat on the dough components. The results showed that the farinograph can be used to gain an insight into corn dough rheology.