English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In the earlier papers of this series (Schofield and Scott Blair 1932, 1933a , 1933b ) the endeavour has been to give a quantitative description of the behaviour of flour dough under stress. Use was made of the equationde /dt =(1/n ·d S/dt -dx /dt )+1/ƞ ·S, which is the expression originally put forward by Maxwell with the addition of —dx /dt to take account of elastic after-effect. In this equationde /dt represents the rate of elongation of a cylinder of dough, and S the shearing stress which is one-third the longitudinal stress per unit area. The equation serves to definen , the modulus of rigidity, andƞ the viscosity, and enables these to be evaluated from experimental observations ofe and S.

proceedings of the royal society of london. series a, mathematical and physical sciences

The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough IV— The separate contributions of gluten and starch