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Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird–Carreau constitutive model

 

作者: S. J. Dus,   J. L. Kokini,  

 

期刊: Journal of Rheology  （AIP Available online 1990）
卷期: Volume 34, issue 7  

页码: 1069-1084

 

ISSN:0148-6055

 

年代: 1990

 

DOI:10.1122/1.550110

 

出版商: The Society of Rheology

 

关键词: Dough rheology;Viscoelastic properties of dough;Bird–Carreau model;Hard wheat flour;Dough processing;VISCOELASTICITY;MOISTURE;FLOUR;RHEOLOGY

 

数据来源: AIP

 

摘要:

The Bird–Carreau model was used to predict the steady viscosity η, the primary normal stress coefficient ψ1, and the small amplitude oscillatory properties η’and η‘/ω for a hard wheat flour dough containing 40% total moisture in the region of frequencies of 0.01 to 100 rad/s for the dynamic viscoelastic properties and a region of 10−5through 103s−1for steady shear properties. The model accurately represented the experimental data in the shear rate/frequency region tested.

 

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