Viscoelastic properties of bread dough kneaded with a kitchen machine

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

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
• 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
• UDC: 532.135(045)
• ISSN on article: 1601-4057
• COBISS.SI-ID: 16209179
• Publication date in RUL: 24.12.2018

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

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

Secondary language

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

Projects

• Funder: ARRS - Slovenian Research Agency
• Project number: P2-0264
• Name: Trajnostni polimerni materiali in tehnologije