Viscoelastic properties of bread dough kneaded with a kitchen machine

Slemenik Perše, Lidija (avtor), Bek, Marko (avtor), Oseli, Alen (avtor), Orbanić, Henri (avtor)

Linear viscoelastic range (LVR) of bread dough with various composites was determined with oscillatory amplitude tests, while frequecy test (performed in LVR) enabled determination of viscoelastic behaviour at small deformation. In order to determine flow characteristics of the dough and to evaluate the toreque, which was generated during the kneading on the impeller shaft, rotational flow tests were performed. As the dough is highly viscoelastic material, normal forces stimulate the dough to climb up the impeller shaft. Thus, shear stress dependence of first normal stress coefficient and firts normal stress difference was determined for all compositions of the dough.

• Jezik: Angleški jezik
• Ključne besede: bread dough, rheology, kitchen machine
• Vrsta gradiva: Drugo
• Tipologija: 1.08 - Objavljeni znanstveni prispevek na konferenci
• Organizacija: FS - Fakulteta za strojništvo
• Leto izida: 2018
• Št. strani: Str. 233-239
• Številčenje: Vol. 26
• PID: 20.500.12556/RUL-105926
• UDK: 532.135(045)
• ISSN pri članku: 1601-4057
• COBISS.SI-ID: 16209179
• Datum objave v RUL: 24.12.2018

Gradivo je del zbornika

• Naslov: Papers presented at the Nordic Rheology Conference, Trondheim, Norway, June 14-15, 2018
• COBISS.SI-ID: 16239643

Gradivo je del revije

• Naslov: Annual transactions of the Nordic Rheology Society
• Skrajšan naslov: Annu. trans. Nord. Rheol. Soc.
• Založnik: Nordic Rheology Society
• ISSN: 1601-4057
• COBISS.SI-ID: 4705818

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: krušno testo, reologija, kuhinjski aparat

Projekti

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Številka projekta: P2-0264
• Naslov: Trajnostni polimerni materiali in tehnologije