ABSTRACTA five parameter semi‐empirical model is developed describing the apparent viscosity of a cooking dough as a function of applied shear rate, temperature, and time‐temperature history. Such a model will be useful in the mathematical simulation of the extrusion cooking process.Other factors which can affect the apparent viscosity of a cooking dough are also discussed. The viscosity model is verified and the constants evaluated for a typical dough by combining the results of Amylograph and capillary viscometer experime