Abstract: The rheological properties of mung bean starch dough at different temperature(20, 30, 40 and 50℃), different moisture content(44%,47%,50% and 53%), different starch paste content(0%, 12%, 24%, 36% and 50%), different shear rate(0.1, 1,10, 100 and 500s-1) and temperature rise from 20℃ to 60℃ at a constant shear rate were studied. The results showed that the mung bean starch dough with moisture content 47%, starch paste content 24% with shear rate from 10s-1 to 100s-1 were regarded as the optimal dough to mix round, feed, hang in making starch noodles. The rheological properties of mung bean starch dough were explained by Power Law equation, Cross equation and Hreschel-Bulkley equation. Among these equations, Cross equation was more suitable to rheological properties of mung bean starch dough than Power Law equation, while Hreschel-Bulkley equation was suitable to pure mung bean starch slurry and supplement explaining rheological properties of mung bean starch dough at other conditions. We had also discussed the rheological mechanism of mung bean starch dough by the tropism theory of granule in flow field, the dilantancy phenomenon and the thixotropy flow phenomenon.

Key words:  , mung bean starch dough； thixotropy； Cross equation； Hreschel-Bulkley equation； discussion of the rheological mechanism；