Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways

doi:10.7506/spkx1002-6630-200903020

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 95-99.doi: 10.7506/spkx1002-6630-200903020

Previous Articles Next Articles

Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways

GONG Kui-jie1,2，DONG Hai-zhou2，XU Qiu-ping1，QI Guo-dong1

(1. Crop Research Institute, Shandong Academy of Agricultural Science, Jinan 250100, China；
2. College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China )

Received:2008-01-11 Revised:2008-05-14 Online:2009-02-01 Published:2010-12-29
Contact: GONG Kui-jie1,2 E-mail:gongkj@sina.com

Abstract

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

CLC Number:

TS201.7

GONG Kui-jie1,2，DONG Hai-zhou2，XU Qiu-ping1，QI Guo-dong1. Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways[J]. FOOD SCIENCE, 2009, 30(3): 95-99.

[1]	QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye. Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch [J]. FOOD SCIENCE, 2021, 42(9): 55-63.
[2]	WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi. Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough [J]. FOOD SCIENCE, 2021, 42(4): 51-57.
[3]	LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju. Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters [J]. FOOD SCIENCE, 2021, 42(2): 53-59.
[4]	ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping. Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel [J]. FOOD SCIENCE, 2021, 42(17): 84-90.
[5]	CHEN Chen, WANG Jiajia, WANG Lijian, ZHUANG Xinbo, CHEN Yinji. Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage [J]. FOOD SCIENCE, 2021, 42(16): 8-13.
[6]	FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong. Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour [J]. FOOD SCIENCE, 2021, 42(15): 89-98.
[7]	LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng. Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches [J]. FOOD SCIENCE, 2021, 42(10): 1-7.
[8]	ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun. Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters [J]. FOOD SCIENCE, 2020, 41(8): 8-13.
[9]	WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning. Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread [J]. FOOD SCIENCE, 2020, 41(6): 64-71.
[10]	ZHANG Jing, ZHANG Meili. Effect of High Hydrostatic Pressure Treatment on Morphological, Thermal and Rheological Properties of Oat Starch [J]. FOOD SCIENCE, 2020, 41(23): 114-121.
[11]	CHEN Senyi, LIU Zhenmin, JIAO Jingkai, PANG Jiakun, YU Yi. Comparison of Characteristics of Lactic Acid Bacteria as Starter Cultures for Cheese and Application in Fresh Cheese Production [J]. FOOD SCIENCE, 2020, 41(22): 112-118.
[12]	QIU Tingting, XIONG Hua, ZHU Xuemei, SUN Yong. Effect of Drum Drying and Extrusion on Physicochemical Properties and Storage Stability of Black Grains [J]. FOOD SCIENCE, 2020, 41(21): 73-83.
[13]	SHI Yongqi, LIANG Qi, SONG Xuemei, ZHANG Yan. Effect of Fat Content on Texture, Rheology and Microstructure of Yak Milk Hard Cheese [J]. FOOD SCIENCE, 2020, 41(20): 14-19.
[14]	WANG Qiming, TANG Yuwan, YANG Yaxuan, LIU Shijian, ZHAO Jichun, ZHANG Yuhao, MING Jian. Effects of pH on Wheat Gliadin-Quercetin Interaction and Properties of Pickering Emulsions Stabilized by Their Complex [J]. FOOD SCIENCE, 2020, 41(20): 27-34.
[15]	MA Ning, CHEN Yuting, FANG Donglu, PEI Fei, SU Anxiang, ZHAO Liyan, ZHENG Huihua, HU Qiuhui. Effect of Adding Different Amounts of Pre-gelatinized Highland Barley Flour Supplemented with Hericium erinaceus Powder on the Quality Characteristics of Crisp Cakes [J]. FOOD SCIENCE, 2020, 41(20): 46-53.

Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments