Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 333070
Title Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough
Author(s) Sliwinski, E.L.; Kolster, P.; Vliet, T. van
Source Rheologica Acta 43 (2004)4. - ISSN 0035-4511 - p. 306 - 320.
DOI https://doi.org/10.1007/s00397-003-0344-5
Department(s) Physics and Physical Chemistry of Foods
Agrotechnological Research Institute
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) rheological properties - rupture properties - bread dough - gluten - behavior - performance - tests
Abstract Rheological and fracture properties of optimally mixed flour doughs from three wheat cultivars which perform differently in cereal products were studied in uniaxial and biaxial extension. Doughs were also tested in small angle sinusoidal oscillation. In accordance with previously published results the linear region was found to be very small. The rheological properties at small deformations hardly depended on the cultivar. A higher water content of the dough resulted in a lower value for the storage modulus and a slightly higher value for tan ?. For both uniaxial and biaxial extension a more than proportional increase in stress was found with increasing strain, a phenomenon called strain hardening. In uniaxial extension (i) stresses at a certain strain were higher and (ii) the stress was less dependent on the strain rate than in biaxial extension. This indicates that in elongational flow orientational effects are of large importance for the mechanical properties of flour dough. This conclusion is consistent with published data on birefringence of stretched gluten. Fracture stress and strain increased with increasing deformation rate. The observed time-dependency of fracture properties can best be explained by inefficient transport of energy to the crack tip. Presumably, this is caused by energy dissipation due to inhomogeneous deformation because of friction between structural elements, e.g. between dispersed particles and the network. Differences in the rheological properties at large deformations between the cultivars were observed with respect to (i) stress, (ii) strain hardening, (iii) strain rate dependency of the stress, (iv) fracture properties and (v) the stress difference between uniaxial and biaxial extension. keyword(s) Dough rheology, Strain hardening, Uniaxial extension, Biaxial extension, Fracture properties,
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