Rheological characterization and constitutive modeling of bread dough

Sofou, S; Muliawan, EB; Hatzikiriakos, SG; Mitsoulis, E

dc.contributor.author	Sofou, S	en
dc.contributor.author	Muliawan, EB	en
dc.contributor.author	Hatzikiriakos, SG	en
dc.contributor.author	Mitsoulis, E	en
dc.date.accessioned	2014-03-01T01:29:05Z
dc.date.available	2014-03-01T01:29:05Z
dc.date.issued	2008	en
dc.identifier.issn	0035-4511	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19127
dc.subject	Dough capillary extrusion	en
dc.subject	Dough rheology	en
dc.subject	Flour-water dough	en
dc.subject	Herschel-Bulkley model	en
dc.subject	K-BKZ model	en
dc.subject	Viscoelastoplastic modeling	en
dc.subject	Wallslip of dough	en
dc.subject	Yield stress	en
dc.subject.classification	Mechanics	en
dc.subject.other	Characterization	en
dc.subject.other	Constitutive equations	en
dc.subject.other	Constitutive models	en
dc.subject.other	Rheology	en
dc.subject.other	Yield stress	en
dc.title	Rheological characterization and constitutive modeling of bread dough	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/s00397-007-0248-x	en
heal.identifier.secondary	http://dx.doi.org/10.1007/s00397-007-0248-x	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	Bread dough (a flour-water system) has been rheologically characterized using a parallel-plate, an extensional, and a capillary rheometer at room temperature. Based on the linear and nonlinear viscoelastic and viscoplastic data, two constitutive equations have been applied, namely a viscoplastic Herschel-Bulkley model and a viscoelastoplastic K-BKZ model with a yield stress. For cases where time effects are unimportant, the viscoplastic Herschel-Bulkley model can be used. For cases where transient effects are important, it is more appropriate to use the K-BKZ model with the addition of a yield stress. Finally, the wall slip behavior of dough was studied in capillary flow, and an appropriate slip law was formulated. These models characterize the rheological behavior of bread dough and constitute the basic ingredients for flow simulation of dough processing, such as extrusion, calendering, and rolling. © Springer-Verlag 2007.	en
heal.publisher	SPRINGER	en
heal.journalName	Rheologica Acta	en
dc.identifier.doi	10.1007/s00397-007-0248-x	en
dc.identifier.isi	ISI:000255414300002	en
dc.identifier.volume	47	en
dc.identifier.issue	4	en
dc.identifier.spage	369	en
dc.identifier.epage	381	en