MODELING the POWER CONSUMPTION DURING SHEETING of DOUGHS FOR TRADITIONAL INDIAN FOODS

Abstract

The model given by Levine has been extended to account for the effects of moisture, salt and fat through appropriate modifications based on theory and computational experience. Appropriate modifications to consistency index and flow behavior index as a function of moisture, salt and fat are given. the thickness of sheeted dough has been modeled as a function of gap, reduction ratio and the flow behavior index which constitutes an important contribution. the model so modified was fitted to experimental data on power consumption in sheeting dough prepared from two flour types, viz., whole wheat flour and resultant atta, respectively, at five combinations of gap and reduction ratios and three levels each of moisture, salt and fat (conforming to actual use ranges) using Nelder‐Mead algorithm for nonlinear optimization. These models provided 12 constants for each flour type which gave fundamental information on the dough properties for each flour type. Three‐dimensional graphics have been used to interpret the model. These models appear to be of much practical use.