- Conference date: 3–8 August 2008
- Location: Monterey (California)
A parallel plate and capillary rheometer have been used to rheologically characterize an Australian hard wheat flour‐water dough over an extensive range of shear rates Torsional measurements showed that the shear viscosity of dough increased with strain to a maximum value then decreased, suggesting a breakdown of the dough structure. This was consistent with other published data on doughs. Capillary experiments revealed the shear thinning behavior of dough, which was described by a power‐law model. The wall slip behavior of dough was examined, revealing a critical shear stress at which slip occurs for a 1 mm diameter capillary. The capillary data was best linked to the torsional data at low strain values as expected given the nature of sampling in the two rheometers.
- Experiment design
- Rheology of materials
- Shear rate dependent structure
- Shear rate dependent viscosity
- Shear thinning
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