Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough

Chakrabarti-Bell, S.; Bergström, Jörgen; Lindskog, E.; Sridhar, T.

doi:10.1016/j.jfoodeng.2010.04.010

Cited by 33 publications

(10 citation statements)

References 19 publications

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“…The protocol employed is very similar to that used elsewhere (Chakrabarti-Bell et al, 2010;Charalambides et al, 2005) and only essential details are reproduced here. Cylindrical samples of dough were produced by hand by pressing freshly mixed dough into a cylindrical polytetrafluorethylene mould.…”

Section: Compression Testing Of Doughsmentioning

confidence: 99%

Effects of fungal α-amylase on chemically leavened wheat flour doughs

Patel

Hawkins

et al. 2012

Journal of Cereal Science

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Section: Compression Testing Of Doughsmentioning

confidence: 99%

Effects of fungal α-amylase on chemically leavened wheat flour doughs

Patel

Hawkins

et al. 2012

Journal of Cereal Science

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“…A suitable rheological model should incorporate the major rheological behaviours of dough, namely strain hardening, partial elastic recovery after deformation, a nonlinear increase in "strength" with deformation rate and anisotropy. The anisotropic Bergstrom Boyce model with Mullins damage (ABBM) model [3] (used here) and the model of Tanner and co-workers [4] achieve this. Calibration of the ABBM model requires that the dough be tested in uniaxial extension and compression, and results of these calibration tests are presented later.…”

Section: Introductionmentioning

confidence: 85%

“…The force-displacement profile from each test was processed into a stress-strain profile as described in the previous study. The ABBM model for dough rheology is derived in detail elsewhere [3] and is based on mechanical constitutive models for filled rubbers -the analogy with dough, being a gluten network filled with starch granules, is immediately clear. The model includes a single spring in parallel with a second spring and dashpot.…”

Section: Rheology Tests and Abbm Model Calibrationmentioning

confidence: 99%

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On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations

Patel¹,

Chakrabarti-Bell²

2016

International Journal of Food Engineering

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Dough extension tests are used in industry to rate flours for dough processability. The results impact flour selection for product use. Previously, it was shown that dough extension data correlated poorly with dough sheetability irrespective of whether doughs were tested fresh or rested. It was noted that sample shapes varied between specimens of flours. To understand how sample shape affects extensigraph tests, a finite element (FE) simulation-based approach was taken. Real extensigraph samples were drawn on a computer equipped with the commercial FE package ABAQUS and using the anisotropic Bergstrom Boyce model with Mullins damage (ABBM) constitutive model to describe the dough's rheology. Results show that the force-extension traces were affected by sample shape, and that thinning occurs more from the sides than the bulk for slumped samples. The FE predictions for sample shape effects on hook force were validated against real tests. Similar dependencies on sample shape are also predicted for the alveograph and Kieffer micro-extensigraph tests.

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“…Panfilova and others. They have established that the dough refers to pseudo plastic bodies, the flow of which is described by Ostwald's power law [7,8,9]. Accordingly, all scientific work was aimed at forming a viscous environment by rolls.…”

Section: Analysis Of the Available Investigationsmentioning

confidence: 99%

The Substantiation of the Optimal Parameters for Dough Pinning-Out Rollers

Vitenko¹,

Stadnik²,

Dróździel³

et al. 2020

Adv. Sci. Technol. Res. J.

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The article defines the rather complex and unpredictable movement of the dough in the gap between the working rolls and suggests the calculation for the optimal parameters for the rolls shape (particularly the parameters and their effect on the dough). The functional dependences of the permissible diameter and the gap between rotating rollers were substantiated. The block diagram of the geometric bounding parameters of the gradient field of the viscous fluid flow was proposed and the equation on the basic constructive parameters (h, r) affecting the pouring process efficiency was presented. The analysis of the experimental results revealed that the main features of the machine provide the necessary stable shape products and good rheological parameters of these products. The rheological testing indicators allow for a rational approach to the decision to operate a rolling process. At the same time, they improve the quality control methods and have an influence on the design parameters of rollers and modes of chambers. The proposed method not only allows obtaining a predetermined pressure, but also enables defining the optimal shape of the gap, wherein the pressure gradient is constant.

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Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough

Cited by 33 publications

References 19 publications

Effects of fungal α-amylase on chemically leavened wheat flour doughs

Effects of fungal α-amylase on chemically leavened wheat flour doughs

On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations

The Substantiation of the Optimal Parameters for Dough Pinning-Out Rollers

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