Cereal Chem 65:497-500   |  VIEW ARTICLE

Factors Affecting the Bostwick Fluidity of Corn Flour/Water Systems.

K. B. Foehse and R. C. Hoseney. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Factors that affect the fludity of corn flour/water dispersions were studied using volume fraction versus fluidity curves and packing fractions. Different corn flours had different volume fraction versus Bostwick fluidity curves and different packing fractions. The position of those curves and packing fractions along the volume fraction axis reflected the fluidity of the various corn flour/water dispersions. The major factors affecting that position were particle size, particle size distribution, and the amount of damaged starch in the flour.