Rheology of Gums Used in the Food and Flour Industry for "Tortillas"

Abstract

Food gums are hydrophilic colloids, which due to their functional properties are used in the food industry. For non-Newtonian rubber solutions to these factors must be added the dependence between the shear stress and the shear rate. Experimental data were obtained with a Haake RV20 rotary viscometer with a con-plate system. The range of shear speeds for which the determinations were made was between 24 and 3177s-1, and the shear stresses between 2.2 and 116.9Pa.