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Viscoelastic properties of bread dough kneaded with a kitchen machine
ID Slemenik Perše, Lidija (Author), ID Bek, Marko (Author), ID Oseli, Alen (Author), ID Orbanić, Henri (Author)

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Abstract
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.

Language:English
Keywords:bread dough, rheology, kitchen machine
Work type:Other (9)
Typology:1.08 - Published Scientific Conference Contribution
Organization:FS - Faculty of Mechanical Engineering
Year:2018
Number of pages:Str. 233-239
Numbering:Vol. 26
PID:20.500.12556/RUL-105926 This link opens in a new window
UDC:532.135(045)
ISSN on article:1601-4057
COBISS.SI-ID:16209179 This link opens in a new window
Publication date in RUL:24.12.2018
Views:827
Downloads:224
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Record is a part of a proceedings

Title:Papers presented at the Nordic Rheology Conference, Trondheim, Norway, June 14-15, 2018
COBISS.SI-ID:16239643 This link opens in a new window

Record is a part of a journal

Title:Annual transactions of the Nordic Rheology Society
Shortened title:Annu. trans. Nord. Rheol. Soc.
Publisher:Nordic Rheology Society
ISSN:1601-4057
COBISS.SI-ID:4705818 This link opens in a new window

Secondary language

Language:Slovenian
Keywords:krušno testo, reologija, kuhinjski aparat

Projects

Funder:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Project number:P2-0264
Name:Trajnostni polimerni materiali in tehnologije

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