Effects of moisture level and shear rate on the rheoldgical properties of blends of corn gluten meal (CGM) and soy protein concentrate, were studied. A simple model was used to correlate extrusion dough viscosities as a function of moisture content and shear rate. The consistency index ( m ) and flow behaviour index ( n ) of the blends were determined. It is generally accepted that viscosity is a function of product composition. Our results indicated that individual constituent differences (e.g., protein type) also significantly affected viscosity. Pseudoplastic behaviour was observed during extrusion.
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Bhattacharya et al. (1986) studied this question.
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