Thixtropic Properties of the Sweet-Potato Dough

In the light of the Theological properties shown by the doughs in the traditional vermicelli processing, this paper studied the thixotropic properties of the sweet-potato doughs . Then the rheologi-cal models for the doughs based on the thixotropic experiments results were established through regression analysis, and the effect of the water content and the gelatinized starch content on the thix-tropic properties of the doughs was investigated.