Premium
RELAXATION BEHAVIOR AND THE APPLICATION OF INTEGRAL CONSTITUTIVE EQUATIONS TO WHEAT DOUGH
Author(s) -
RAMKUMAR D.H.S.,
BHATTACHARYA M.,
MENJIVAR JUAN A.,
HUANG T.A.
Publication year - 1996
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.1745-4603.1996.tb00092.x
Subject(s) - rheology , dynamic modulus , materials science , dynamic mechanical analysis , rheometer , composite material , sweep frequency response analysis , viscoelasticity , relaxation (psychology) , water content , thermodynamics , polymer , geotechnical engineering , physics , psychology , social psychology , quantum mechanics , engineering
The small amplitude rheological properties of doughs of different compositions were measured using a dynamic rheometer. In the first study, the effect of water, flour, and added gluten on the dynamic properties was investigated. Frequency sweep was carried out in the range of 0. 1 to 100 s −1 at an applied strain of 0. 1%. Storage (G') and loss (G”) moduli for each composition were recorded. The storage modulus versus frequency plots were a series of parallel curves indicating that the moisture‐to‐flour ratio was the most important parameter. The loss modulus versus frequency plot showed a falling‐off after a frequency of 40 s −1 . A plot of tan δ versus frequency indicated a more elastic dough at shorter time