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

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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.

Keywords:bread dough, rheology, kitchen machine
Work type:Other (9)
Tipology:1.08 - Published Scientific Conference Contribution
Organization:FS - Faculty of Mechanical Engineering
Number of pages:Str. 233-239
Numbering:Vol. 26
ISSN on article:1601-4057
COBISS.SI-ID:16209179 This link opens in a new window
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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
COBISS.SI-ID:4705818 This link opens in a new window

Document is financed by a project

Funder:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije (ARRS)
Project no.:P2-0264
Name:Trajnostni polimerni materiali in tehnologije

Secondary language

Keywords:krušno testo, reologija, kuhinjski aparat

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