RELAXATION BEHAVIOR AND THE APPLICATION OF INTEGRAL CONSTITUTIVE EQUATIONS TO WHEAT DOUGH |
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| Authors: | DHS RAMKUMAR M BHATTACHARYA JUAN A MENJIVAR TA HUANG |
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| Affiliation: | Department of Biosystems and Agricultural Engineering 1390 Eckles Avenue University of Minnesota St. Paul, MN 55108;Nabisco, Inc. 21-11 Route 208 Fair Lawn, NJ 07410;CPC International, Inc. Best Foods Somerset, NJ 08873 |
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| Abstract: | The small amplitude rheological properties of doughs of different compositions were measured using a dynamic rheometer. In the first study, the effect of water, flour, and added gluten on the dynamic properties was investigated. Frequency sweep was carried out in the range of 0. 1 to 100 s?1 at an applied strain of 0. 1%. Storage (G') and loss (G") moduli for each composition were recorded. The storage modulus versus frequency plots were a series of parallel curves indicating that the moisture-to-flour ratio was the most important parameter. The loss modulus versus frequency plot showed a falling-off after a frequency of 40 s?1. A plot of tan δ versus frequency indicated a more elastic dough at shorter time |
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