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Cereal Chem 39:242 - 255.  |  VIEW ARTICLE

An Investigation into the Rheological Properties of Flour Dough. Studies in Shear and Compression.

J. Glucklich and L. Shelef. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

Doughs made from durum wheat and common wheat flours exhibited similar rheological behavior, namely instantaneous elastic strain, delayed elastic strain, and viscous flow. At ordinary stresses, durum dough was more rigid and more viscous than vulgare dough. At higher stresses it was still more viscous, but its rigidity became equal to that of vulgare. Both kinds exhibited nonlinearity, more pronounced for viscous flow in durum and for elastic strain in vulgare. The nonlinearity was a result of both strain-hardening and stress- softening.

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