Yoghurt with and without the addition of germinated soriz flour and Danisco stabilizer has a behavior similar to that of rheological pseudoplastic nenewtoniene fluids. Soriz yogurt supplementation with germinated soriz flour and Danisco stabilizer changes the network structure and the permeability of curd, reduce essentially the process of synereses and increases viscosity. The viscosity modification of yogurt supplemented with germinated soriz flour is determined by the weak interactions (hydrogen, hydrophobic, Van der Waals....) of yogurt with the flour proteins, which causes the rearrangement of solids structure of yogurt, particularly in large proportions of flour.