Bread dough rheology and recoil. I. Rheology

Journal of Non-Newtonian Fluid Mechanics

Volumn 148, Issue 1-3, 2008, Pages 33-40

  Tanner, Roger I ^a   Qi, Fuzhong ^a   Dai, Shao Cong ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Bread dough; Damage function; Experiments; Integral model; Recoil; Soft solid

Indexed keywords

CONSTITUTIVE EQUATIONS; ELONGATION; FOOD PRODUCTS; INTEGRAL EQUATIONS; SHEAR FLOW; SHEAR STRAIN; STRAIN RATE;

DAMAGE FUNCTION MODEL; POWER-LAW MEMORY FUNCTION; STRAIN OSCILLATORY;

RHEOLOGY;

CONSTITUTIVE EQUATIONS; ELONGATION; FOOD PRODUCTS; INTEGRAL EQUATIONS; RHEOLOGY; SHEAR FLOW; SHEAR STRAIN; STRAIN RATE;

EID: 37349007336     PISSN: 03770257     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jnnfm.2007.04.006     Document Type: Article

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