Rheological properties of biopolymers and applications to cereal processing
Résumé
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.