RHEOLOGICAL PROPERTIES OF RYE MASH PREPARED BY THE METHOD OF PRESSURELESS LIBERATION OF STARCH IN MASHING AND FERMENTATION.
 
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Pol. J. Food Nutr. Sci. 2003;53(2):19–26
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ABSTRACT
The digital rheometer of Brookfield DV III type equipped with TUR-8 turbine mixer (own design) was used for the examination of rheological properties of the rye mash prepared by pressureless liberation of starch (PLS method). The mash flowability was monitored during mashing and 3-day fermentation. The real rye mash with solid particles (glumes, endograin) was investigated. The viscosity of mashes decreased with the shear rate increasing at each phase of mashing as well as during 3-day fermentation. On the basis of the results obtained, it was found that the rye mashes under the study were non-Newtonian liquids. Their flow curves have yield stress and are nonlinear, therefore they are well-described by mathematical Casson’s model.
ISSN:1230-0322