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Stress Relaxation of Chemically Leavened Dough—Data Reduction Using the BKZ Elastic Fluid Theory

 

作者: E. B. Bagley,   D. D. Christianson,  

 

期刊: Journal of Rheology  （AIP Available online 1987）
卷期: Volume 31, issue 5  

页码: 405-413

 

ISSN:0148-6055

 

年代: 1987

 

DOI:10.1122/1.549929

 

出版商: The Society of Rheology

 

数据来源: AIP

 

摘要:

The stress relaxation of chemically leavened doughs was studied after lubricated uniaxial compression to deformations as high as 70% at compression rates from 0.2 to 5.0 cm/min. A relaxation function was determined for the dough using the BKZ elastic fluid theory and was found to be independent of testing rate.

 

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