Abstract
Changes in the viscoelastic storage modulus (G') of a soybean flour dough (42% moisture content) during heating at constant temperature in the range of 60 to 190°C were followed by pressure rheometry (3.44 MPa). G' varied due to three simultaneous phenomena: initial softening, structuring and breakdown. The ratio G'f/G'0 measured at the end and beginning of the heating period started to increase at 110°C, reached a maximum at 150°C and decreased at higher temperatures. This result has been related to texture development and breakdown due to temperature in a thermoplastic extruder. A kinetic model was proposed to simulate the effect of the three underlying phenomena.
