Rheological Characterization of Wheat Porridge (cookeddalia), a Semi-liquid Breakfast Food

Rheological characteristics of wheat porridge made from wheat grits (dalia) obtained from both polished and unpolished wheat were studied. Wheat porridge exhibited pseudoplastic behaviour at all temperatures studied. A power law equation adequately described the relationship, and the correlation coefficients were from 0·989 to 0·999. Flow behaviour indices varied from 0·44 to 0·57 and were affected by polishing of wheat. Consistency indices decreased with temperature and the Arrhenius equation was used to describe the dependence. Activation energies varied from 24·83 to 34·50 kJ/mol.