The results showed that the soy protein dough was a typical pseudoplastic fluid in the normal processing ranges , and the apparent viscosity decreased with the increase of shear rate and moisture content , and also decreased with the increase of temperature below 120 , and increased with the reduction of temperature above 120 實(shí)驗(yàn)結(jié)果表明:大豆蛋白質(zhì)面團(tuán)呈現(xiàn)很強(qiáng)的非牛頓性,剪切速率、溫度和含水率對(duì)表觀黏度影響顯著;表觀黏度隨剪切速率的增大而減小,隨含水率的增大而減小,溫度低于120時(shí),隨溫度的升高而減小,溫度高于120時(shí),隨溫度的升高而增大。