USE OF NONLINEAR DIFFERENTIAL VISCOELASTIC MODELS TO PREDICT THE RHEOLOGICAL PROPERTIES OF GLUTEN DOUGH

Nonlinear viscoelastic models of the differential type, such as the Phan Thien Tanner model, White‐Metzner model and Giesekus model were used to predict the steady shear, oscillatory shear and transient shear properties of gluten dough. The predictions were compared with new data and the experimental results of Wang and Kokini (1995b). The Phan‐Thien Tanner model and the Giesekus model were used in eight modes to fit the relaxation modulus accurately. The White‐Metzner model gave the best prediction for the steady shear properties as it used a Bird‐Carreau dependence for the shear viscosity. The Phan‐Thien Tanner model and the Giesekus model predicted the transient shear viscosity and the transient first normal stress coefficient better than the White‐Metzner model. A consistent prediction of all the experimental data could not be obtained using a single model.