Viscoelastic properties of bread dough kneaded with a kitchen machineSlemenik Perše, Lidija (Avtor) Bek, Marko (Avtor) Oseli, Alen (Avtor) Orbanić, Henri (Avtor) bread doughrheologykitchen machineLinear 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.20182018-12-24 09:53:40Drugo105926UDK: 532.135(045)ISSN pri članku: 1601-4057COBISS_ID: 16209179OceCobissID: 16239643sl