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

Journal of Food Engineering

Volumn 100, Issue 2, 2010, Pages 278-288

  Chakrabarti Bell, S ^a   Bergstrom J S ^b   Lindskog, E ^a   Sridhar, T ^c  

^a General Mills Technology   (United States)

^b Veryst Engineering LLC   (United States)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Bergstrom Boyce model; Dough extension; Dough rheology; Finite element modeling of dough sheeting; Large deformation testing; Mullins damage; Roll forces

Indexed keywords

BERGSTROM-BOYCE MODEL; DOUGH EXTENSION; DOUGH RHEOLOGY; FINITE ELEMENT MODELING; LARGE DEFORMATIONS; MULLINS; ROLL FORCE;

ANISOTROPY; DEFORMATION; ELASTICITY; MODELS; PAPER SHEETING; PROCESS CONTROL; RHEOLOGY; VISCOSITY;

FINITE ELEMENT METHOD;

TRITICUM AESTIVUM;

EID: 77955926925     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.010     Document Type: Article

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