Shear and extensional viscosities of hard wheat flour dough using a capillary rheometer

Journal of Food Engineering

Volumn 103, Issue 3, 2011, Pages 294-298

  Arabo, Emad Y M ^a,b  

^a UNIVERSITY OF SYDNEY   (Australia)

^b NONE   (Australia)

Author keywords

Capillary rheometer; Extensional viscosity; Parallel plates rheometer; Shear viscosity; Wheat flour dough

Indexed keywords

A-COEFFICIENT; CAPILLARY RHEOMETER; CONSISTENCY COEFFICIENT; EXTENSIONAL VISCOSITY; HIGH SHEAR RATE; MAXIMUM VALUES; PARALLEL PLATES; POWER LAW INDEX; POWER LAW MODEL; RHEOLOGICAL BEHAVIOUR; SHEAR RATES; SHEAR THINNING; STEADY-STATE SHEAR VISCOSITY; STRAIN DEPENDENCE; WHEAT-FLOUR DOUGH;

PLATES (STRUCTURAL COMPONENTS); SHEAR DEFORMATION; SHEAR VISCOSITY; VISCOMETERS;

RHEOMETERS;

TRITICUM AESTIVUM;

EID: 78650758297     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.027     Document Type: Article

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