A simple approach to predicting dough sheeting thickness

The prediction of final sheet thickness after rolling of wheat flour dough is studied using an approximate method that concentrates on the initial, intermediate and final material configurations. A newly proposed viscoelastic constitutive model containing a damage function is used. Compressibility and sideways spreading are ignored. Predictions of final sheet thickness given roll speed and diameter, gap and initial thickness data, show excellent agreement with available experiments on unyeasted dough, in contrast to many previous attempts.