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Rheological properties of biopolymers and applications to cereal processing

Abstract : This chapter focuses on some examples that show how the knowledge of rheological behaviour may help one to understand the mechanisms involved in cereal processing and to control the quality of the final product. Studies on the viscoelastic properties of biscuit doughs, shear viscosity of starchy product meals, and extensional behaviour of bread dough are presented. Rheological measurements, such as empirical measurements, industrial tests, and objective measurements are discussed. The difficulties encountered in measuring the rheological behaviour of cereal products, in both large and small deformations, are illustrated.
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https://hal-mines-paristech.archives-ouvertes.fr/hal-00614600
Contributor : Magalie Prudon <>
Submitted on : Friday, August 12, 2011 - 4:51:28 PM
Last modification on : Tuesday, September 7, 2021 - 3:34:21 PM

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  • HAL Id : hal-00614600, version 1

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Bruno Vergnes, Guy Della Valle, Paul Colonna. Rheological properties of biopolymers and applications to cereal processing. Edited by Kenneth J. Breslauer and Gonul Kaletunc. Characterization of cereals and flours. Properties, analysis and applications, Marcel Dekker, New York (USA), Pages 209-265 - Chapitre 7, 2003. ⟨hal-00614600⟩

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