Abstract
Changes in rheological properties of a mixture of butter and wheat flour during cooking were studied.
Several samples were taken during cooking out of the roux mixture and their viscosities were measured with “Rotovisco RV-3” and “BH-HM Viscometer” at 60°C. The rheological properties of the roux mixture changed gradually from Non-Newtonian to Newtonian during cooking.
The final temperature of the cooking roux reached somewhere between 115°C and 165°C depending on the condition of the experiment.
Although heating and stirring were necessary for the changes in rheological properties of the roux mixture, stirring speed was not of significant effect.
