Cereal Chem 65:501-502   |  VIEW ARTICLE

Predicting the Fluidity of Corn Flour/Water Systems.

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

Volume fraction versus fluidity curves and packing fractions can be used to characterize defferences in the fluidities of slurries made with various corn flours and water. The data used to generage such fluidity curves and packing fractions also were used to develop a fluidity prediction plot. This plot allowed us to predict the amount of water per gram of dry corn flour required to produce a dispersion with a desired fluidity. A corn flour blending equation was also developed, specifying the proportions of two or more corn flours to be blended into a flour having a desired packing fraction. The corn flour blending equation and the fluidity prediction plot can be used together to allow corn millers to create blended corn flours that have predictable fluidity when mixed with water.