From the steady shear measurement,
batters prepared from flour blends of WF and TS
(mixing ratios of 100:0, 75:25 and 50:50) mixed
with water (dry-mix:water ratio = 1:1.3) were
determined at 10, 15, 20 and 25°C after preparation
for 1 h to ensure the complete swelling of starch
granules. The rheograms of the batters with
different mixing ratios of flour blends were plotted
for shear stress and shear rate (2.5-62.5 s-1) at 10,
15, 20 and 25°C as shown in Figure 1. All batters
exhibited pseudoplastic behavior. At the same
temperature, TS substitution in WF-based batters
(WF:TS = 75:25 and 50:50) decreased the shear
stress at the same shear rate. When the shear stress
values of batters were measured at higher
temperatures, shear stress values of the batters
from each mixing ratio of flour blends were lower
with increasing temperature.