Viscosity model of soy protein dough

The rheological properties of soy protein dough were investigated using a capillary rheometry and a viscosity model based on the experimental results was also presented.The results showed that the soy protein dough was a typical pseudoplastic fluid in the normal processing ranges,and the apparent viscosity decreased with the increase of shear rate and moisture content,and also decreased with the increase of temperature below 120℃,and increased with the reduction of temperature above 120℃.