The characteristics of the texture of cassava dough were evaluated using the stressrelaxation test and texture profile analysis. Cassava parenchyma processed under different cooking times, 15 or 18 min, and stored at either -5 or -20C for 24 h was used to produce the dough. Two stressrelaxation models, Maxwell and Peleg, were fitted to the experimental data. Both models were validated for quantifying the relaxation behavior; but the Maxwell model best fitted the experimental data. Dough samples from the parenchyma cooked for 18 min and stored at -20C showed the lowest elastic moduli, viscosities, initial compressive relaxation modulus and hardness values. It was concluded that higher cooking times and lower temperatures during the storage period increased the degree of retrogradation of starch granules, affecting the textural properties of cassava dough. 英國SMSTA.XTPlus質(zhì)構(gòu)儀(TA.XTPlus物性測試儀)