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STRESS‐STRAIN RELATIONSHIPS OF CHEMICALLY IMPROVED UNFERMENTED DOUGHS: I: The Evaluation of Data Obtained at Large Deformations in Simple Tensile Mode
Author(s) -
RASPER V.,
RASPER J.,
MAN J.
Publication year - 1974
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1974.tb00856.x
Subject(s) - materials science , exponent , rheology , potassium bromate , strain rate , composite material , strain (injury) , stress (linguistics) , elastic modulus , thermodynamics , ultimate tensile strength , modulus , ascorbic acid , chemistry , chromatography , physics , medicine , philosophy , linguistics , detection limit , food science
. The rheological behaviour of doughs prepared from flours treated with potassium bromate, azodicarbonamide and ascorbic acid was studied at large deformations in simple tension. The results were interpreted in terms of isochronal constant strain rate modulus F ( t *), and exponent n characterizing the time dependence of modulus F ( t ). The exponent n can be calculated from the equation: F ( t ) = F ( t *)·( t/t *) n ; n = ‐1 indicates a purely viscous response, n = 0 a purely elastic one. The strengthening effect of the improvers at different moisture absorptions and temperatures was demonstrated by the drifting of the exponent n closer to 0, which indicated that the behaviour of the dough was becoming more similar to that of an elastic body. The stress‐strain relation measurements as well as the evaluation of the ultimate properties of the doughs in terms of ‘failure envelopes’ reflected the combined effect of the temperature on both the reaction rate of the improver and the consistency of the dough.