Article ID Journal Published Year Pages File Type
10277550 Journal of Food Engineering 2011 10 Pages PDF
Abstract
► Creep time and shear stress influence the Burgers model parameters of wheat dough. ► Retardation time is highly depends on creep time and shear stress. ► A sufficiently high shear stress is needed for grouping wheat flours. ► Grouping is based on deformability and recovery retardation time.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough
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