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Fundamental studies on dough with the brabender extensograph. II.—Determination of the apparent elastic modulus and coefficient of viscosity of wheat flour dough

✍ Scribed by H. G. Muller; Mary V. Williams; P. W. Russell Eggitt; J. B. M. Coppock

Publisher
John Wiley and Sons
Year
1962
Tongue
English
Weight
614 KB
Volume
13
Category
Article
ISSN
0022-5142

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Fundamental studies on dough with the Br
Fundamental studies on dough with the Brabender Extensograph. I.—determination of stress–strain curves
✍ H. G. Muller; Mary V. Williams; P. W. Russell Eggitt; J. B. M. Coppock 📂 Article 📅 1961 🏛 John Wiley and Sons 🌐 English ⚖ 736 KB

## Abstract A method is described for converting the empirical load–extension diagrams obtained by stretching flour–water–salt doughs on the Brabender Extensograph, into stress–strain curves plotted in absolute units. Probable errors are defined and assessed.