ABSTRACT
This chapter focuses on the application of dynamic rheologial models to studied foods namely starch and protein gels and wheat protein dough. Rheology is the branch of science dealing with the flow and deformation of materials. Rheological instrumentation and rheological measurements have become essential tools in the analytical laboratory for characterizing component materials and finished products, monitoring process conditions, as well as predicting product performance and consumer acceptance. Rheological instrumentation and rheometry are accepted techniques to more fully characterize, understand, and provide control for food product development and quality assessment. Fundamental rheological properties are independent of the instrument on which they are measured thus different instruments will provide the same results. Rheological properties of materials measures the shear strain respond to the shear stress in a particular situation. Small amplitude oscillatory shear measurements afford the measurement of dynamic rheological functions without altering the internal network structure of materials tested and are far more reliable than steady shear measurement.
