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Linear to Non-linear Rheology of Wheat Flour Dough

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dc.contributor.author Ng, Trevor S.K.
dc.contributor.author McKinley, Gareth H.
dc.contributor.author Padmanabhan, Mahesh
dc.date.accessioned 2007-01-23T12:04:39Z
dc.date.available 2007-01-23T12:04:39Z
dc.date.issued 2007-01-23T12:04:39Z
dc.identifier.uri http://hdl.handle.net/1721.1/35770
dc.description Submitted to Appl. Rheol. en
dc.description.abstract We provide an overview of transient extensional rheometry techniques for wheat flour doughs in which the deformation and material response is well defined. The behavior of a range of model doughs was explored with a Filament Stretching Extensional Rheometer (FISER). The measurements were also compared to data obtained with a new wind-up extensional rheometer; the SER universal testing platform. A simple empirical constitutive equation, which allows characterization of the experimental results with a small number of parameters, is presented to describe the resulting measurements. To characterize the relaxation modulus of the doughs, small amplitude oscillatory tests were performed on samples that have been shear-mixed in a mixograph for varying lengths of time. The linear viscoelastic properties were found to exhibit a broad power-law dependence on the imposed oscillatory frequency that is very reminiscent of that exhibited by a critical gel. The critical gel model of Winter-Chambon [1, 2] was used as the basis for constructing a non-linear constitutive equation for the material stress by combining the relaxation modulus for the critical gel with a Lodge rubber-like liquid form for the kinematics. Transient uniaxial extensional data recorded from the FISER and SER instruments were then compared to the predictions of the constitutive equation. The model captures the initial power-law response and subsequent strain-hardening; however additional physics is required to describe the rheological phenomena at very large Hencky strains, including finite extensibility effects and filament rupture in extensional flows. en
dc.description.sponsorship Kraft Basic Food Sciences en
dc.format.extent 1363077 bytes
dc.format.mimetype application/pdf
dc.language.iso en_US en
dc.relation.ispartofseries 06-P-08 en
dc.subject Extensional rheology en
dc.subject Filament stretching en
dc.subject Strain-hardening en
dc.subject Damping function en
dc.subject Gel equation en
dc.title Linear to Non-linear Rheology of Wheat Flour Dough en
dc.type Preprint en


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