DOI QR코드

DOI QR Code

Analysis of Rheological Properties of Rye Flour

호밀가루의 레올로지 특성분석

  • Lee, Gwi-Hyun (Department of Biosystems Engineering, Kangwon National University)
  • Received : 2010.11.19
  • Accepted : 2010.12.10
  • Published : 2010.12.25

Abstract

Rheological properties of cereals such as rye are great important for the design of die for extrusion and the development of models for extrusion process. Therefore, this study was carried out to analyze the rheological properties according to moisture content of rye flour and extrusion temperature. Rheological properties of rye flour were investigated by using a capillary rheometer for moisture content of three levels (30, 35, 40%) and extrusion temperature of three levels (120, 130, $140^{\circ}C$). Determination coefficients for the relationship between apparent shear stress ($\tau_{ap}$) and apparent shear velocity ($\gamma_{ap}$) were relatively high in the range of 0.973 ~ 0.997 under each extrusion condition. The values of consistency index (K) was decreased with increasing moisture content and extrusion temperature. However, the value of flow behavior index (n) presented the highest value at moisture content of 35%, but it was not affected by extrusion temperature.

Keywords

References

  1. Colonna, P., Tayeb, J. and C. Mercier. 1989. Extrusion cooking of starch and starchy products. In: Extrusion Cooking. Linko, P., Harper, J. M. (eds.), St. Paul, USA: American Association of Cereal Chemists.
  2. Harper, J. M. 1981. Extrusion of Foods, vol. I, CRC Press, Boca Raton, USA.
  3. Hwang J. K. 2003. Food and physiological functions of rye. Food Sci. & Industry 36(3):70-80. (In Korean)
  4. Lorenz, K. R. 2000. In: Handbook of Cereal Science and Technology. Kup, K. and Ponte, J. E. (eds.), Marcel Dekker, New York, USA. pp. 223-256.
  5. Madeka, H. and J. L. Kokini. 1992. Effect of addition of zein and gliadin on the rheological properties of amylopectin starch with low-to-intermediate moisture. Cereal Chemistry 69:489-494.
  6. Parker, R., Lai-Fook, R. A. Ollett, A. L., and A. C. Smith. 1989. The rheology of food ‘melts’ and its application to extrusion processing. In: Rheology of Food, Pharmaceutical and Biological Materials. Carter, R. E. (ed), Elsevier, London, UK. pp. 57-73.
  7. Senouci, A., and A. C. Smith. 1988. An experimental study of food melt rheology. I. Shear viscosity using a slit die viscometer and a capillary rheometer. Rheologica Acta 27: 546-554. https://doi.org/10.1007/BF01329355
  8. Singh, N., A. and C. Smith. 1999. Rheological behaviour of different cereals using capillary rheometry. J. of Food Engineering 39:203-209. https://doi.org/10.1016/S0260-8774(98)00165-4
  9. Sharma, N. and M. Hanna. 1993. Flow behaviour of wheat flour-water dough using a capillary rheometer. II. Effects of water, protein, mix and rest time. Cereal Chemistry 70:63-67.
  10. Vergnes, B. and J. P. Villemaire. 1987. Rheological behaviour of low moisture molten maize starch. Rheologica Acta 26: 570-576. https://doi.org/10.1007/BF01333742