Viscosity of pancake batter samples from non-traditional raw materials

The article presents studies of viscosity of pancake batter made from non-traditional types of flour: polished (white) rice, whole grain rice flour. Color, smell, taste, homogeneity and fluidity of model samples were organoleptically analyzed. The dependences of viscosity on time and on shear rate were studied. The study reveals that sample from unprocessed whole grain rice flour is the closest to the batter from traditional raw material in terms of viscosity. The authors propose mathematical interpretation of viscosity changes in the studied samples. Thus, regularity changes of pancake batter viscosity in whole-grain rice flour samples can be described by the mathematical model of Herschel-Bulkley, in samples from polished rice - by the Caisson mathematical model.