PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH
Rheological measurements were conducted on semolina Herbal Teas doughs.Two doughs were considered, one directly taken from an extrusion plant and another mixed in lab conditions.A rotational viscometer was used in the plate-plate configuration.Creep tests were carried on too, to verify the possibility to neglect the elastic component of strain.It w