20.500.12556/RUL-105926 Viscoelastic properties of bread dough kneaded with a kitchen machine 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. bread dough rheology kitchen machine krušno testo reologija kuhinjski aparat true false true Angleški jezik Slovenski jezik Drugo 2018-12-24 09:53:40 2018-12-24 09:53:43 2022-08-18 03:46:52 0000-00-00 00:00:00 2018 0 0 Str. 233-239 Vol. 26 2018 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 532.135(045) 1601-4057 16209179 16239643 RAZ_Slemenik_Perse_Lidija_i2018.pdf RAZ_Slemenik_Perse_Lidija_i2018.pdf 1 CA1C7907EC6EFFECD87B8C1B958CECBE 8127d1aaaecc3ae33c2fa815b615145f4e3e8b099bb9538d57c7e0655f21763c 3dda741a-a1b6-11eb-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=116622 Fakulteta za strojništvo 0 0 0