A simple approach to predicting dough sheeting thickness

Journal of Cereal Science

Volumn 47, Issue 3, 2008, Pages 489-495

  Qi, Fuzhong ^a   Dai, Shao Cong ^a   Newberry, Marcus P ^b   Love, Richard J ^c   Tanner, Roger I ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

^b CSIRO   (Australia)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

Damage function; Dough; Elastic recoil; Sheeting; Viscoelasticity

Indexed keywords

TRITICUM AESTIVUM;

EID: 41949130834     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.05.015     Document Type: Article

References (21)

1. American Association of Cereal Chemists, 2000. Approved Methods of the AACC, 10th ed. Method 54-40A. AACC, St. Paul, Minnesota, USA.
2. Bloksma A.H. Dough structure, dough rheology, and baking quality. Cereal Foods World 35 (1990) 237-244
3. Dobraszczyk B., and Morgenstern M.P. Rheology and the breadmaking process. Journal of Cereal Science 38 (2003) 229-245
4. Engmann J., Peck M.C., and Wilson D.I. An experimental and theoretical investigation of bread dough sheeting. Transactions of IchemE-Part C, Food and Bioproducts Processing 83 (2005) 175-184
5. Finney K.F. Methods of estimating and effects of variety and protein content level on the baking quality of flour. Cereal Chemistry 22 (1945) 149-160
6. Kilborn R.H., and Tipples K.H. Implications of the mechanical development of bread dough by means of sheeting rolls. Cereal Chemistry 51 (1974) 648-657
7. Kulp K. Bread industry and processes. In: Pomeranz Y. (Ed). Wheat: Chemistry and Technology vol. 2 (1988), AACC, St. Paul, Minnesota, USA 371-406
8. Levine L., and Drew B.A. Rheological and engineering aspects of the sheeting and laminating of doughs. In: Faridi H.M., and Fanbion J.M. (Eds). Dough Rheology and Baked Product Texture (1990), van Nostrand Reinhold, New York 513-555 Chapter 14
9. Lodge A.S. Elastic Liquids (1964), Academic Press, London
10. Love, R.J., 2002. Mathematical modelling of bread dough sheeting. Ph.D. Thesis, Massey University, New Zealand.
11. Morgenstern M.P., Newberry M.P., and Holst S.E. Extensional properties of dough sheets. Cereal Chemistry 73 (1996) 478-482
12. Morgenstern M.P., Wilson A.J., Ross M., and Al-Hakkak F. The importance of visco-elasticity in sheeting of wheat flour dough. In: Welti-Chanes J., Barboso-Conovas G.V., Aguilera J.M., Lopez-Leal L.C., Wesche-Ebeling P., Lopez-Malo A., and Palou-Garcia E. (Eds). Proceedings of the Eighth International Congress on Engineering and Food (2002), Technomic Publishing, Lancaster, UK 519-521
13. Phan-Thien N., Newberry M.P., and Tanner R.I. Non-linear oscillatory flow of a soft solid-like viscoelastic material. Journal of Non-Newtonian Fluid Mechanics 92 (2000) 67-80
14. Pipkin A.C. Lectures on Viscoelasticity Theory. second ed (1986), Springer, New York
15. Schofield, R.K., Scott Blair, G.W., 1932-1937. The relationship between viscosity, elasticity and plastic strength of soft materials as illustrated by some mechanical properties of flour doughs I-IV. Proceedings of the Royal Society of London A 138, 707-719; 139, 557-566; 141, 72-85, 160, 87-94.
16. Tanner R.I. Engineering Rheology. second ed (2000), Oxford University Press, Oxford, UK
17. Tanner R.I., Zdilar A.M., and Nasseri S. Recoil from elongation using general network models. Rheologica Acta 44 (2005) 513-520
18. Tanner, R.I., Qi, F., Dai, S.C., 2007a. Bread dough rheology and recoil 1. Rheology. Journal of Non-Newtonian Fluid Mechanics, in press.
19. Tanner R.I., Dai S.C., and Qi F. Bread dough rheology and recoil 2. Recoil and relaxation. Journal of Non-Newtonian Fluid Mechanics 143 (2007) 107-119
20. Wang C., Dai S.C., and Tanner R.I. On the compressibility of bread dough. Korea-Australia Rheology Journal 18 (2006) 127-131
21. Zheng R., and Tanner R.I. A numerical analysis of calendaring. Journal of Non-Newtonian Fluid Mechanics 28 (1988) 149-170