Rheology Applications in Cereals Products Derived from Grains Other Than Wheat

The chapter is focused on the discussion of the rheological behaviour and texture of cereal-based food products. The rheological study of cereal-based food products provides essential knowledge to develop cereal-based food products of desired texture, accepted by consumers. The rheological properties of cereal-based products are mainly related to protein, starch and other non-starch carbohydrate-based components. The main macromolecules in cereal grains are starch and protein, where the non-starch carbohydrates are present in lower amounts. In this chapter, the corresponding shear rate, rheological property, flow curves, apparent viscosity and other parameters required to distinguish the rheological properties of cereal-based products have been discussed. Additionally, the rheology of different non-gluten cereal products including oat, barley, rice, maize, sorghum flours, dough, and others will be discussed in this chapter. The viscosity, tensile strength, elastic modulus and others are the important factors for determining the flour behaviour, which is a significant factor to develop cereal-based products. In this context, the crispiness, compressibility, and other properties play a major part in the consumer acceptability of food products. Thus, the chapter will provide a comprehensive discussion about the rheology of cereal-based products.