Abstract:

Rheological properties of waxy corn flour and effects of different flour milling ways on them were studied, and rheological models were established. The results indicated that waxy corn flour paste is pseudoplastic fluid, and the shear stress and apparent viscosity are affected by shear rate, concentration and temperature, which have power function relationship each other. A special change in the shear stress or apparent viscosity depends on concentration, and 6% concentration is the inflection point．Furthermore, the flour paste milled by extrusion way shows the Newtonian fluid characteristics, while the wet-milling way is most beneficial to keep the gluing property.

Key words: waxy corn flour, rheological properties, extrusion, wet-milling