Abstract
ABSTRACTA simple model was used to correlate extrusion dough viscosities with moisture, temperature and shear rate. The parameters were fit to the model for a pregelatinized corn flour dough. The effect of two additives, sodium stearoyl‐2‐tactylate and a diacetyltartaric acid ester of monoglycerides, were also explored using the pregelatinized corn flour system. Moisture, extrusion temperature and sodium stearoyl‐2‐lactylate levels were correlated to the viscosity of the pregelatinized corn flour dough.
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