Conclusion

Food texture as practiced in the industry has remained more of an art than a science. The ingredients of dough components, ie, proteins, starches, and lipids interact in a manner that is not fully understood. Evaluating the rheological parameters of the dough during extrusion may help in providing an understanding of the effect of product and process conditions on the texture of the extrudates. Techniques such as the hole pressure and entrance pressure drop for the measurement of elastic and extensional material functions could help provide a better understanding of the relationship between rheology and texture. These parameters could also be useful in developing a complete rheological equation of state (one that will predict both the viscous and elastic properties). Such equations of state would be useful in numerical modeling of the food extrusion process and help in developing a better understanding of the flow patterns in the extruder and aid in process control and product development.

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