Rheological Behavior of Soft Flour in Presence of Oil and Surfactant

Abstract

The rheological behaviour of soft flour (maida), a source of wheat starch was studied. Without any additives, flour solution showed thixotropic behaviour and its viscosity increased with the increase in the flour concentration. The addition of additives like oil and surfactant altered the rheological properties of flour-water suspension. The rheological properties have been studied in the presence of oil. It was found that the viscosity decreased slightly with the addition of oil. It showed shear-thinning behaviour of flour. To attain the stability of flour-water-oil solution, a non-ionic surfactant was used and change in viscosity was investigated. It showed shear thinning behaviour and at constant shear rate, it showed thixotropic behaviour.