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Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour

✍ Scribed by A. Angioloni; F. Balestra; G.G. Pinnavaia; M. Dalla Rosa

Book ID
108171425
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
123 KB
Volume
87
Category
Article
ISSN
0260-8774

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## Abstract A method and an apparatus are described for determining the large deformation and rupture properties of wheat flour doughs in simple tension. Dough rings are submerged in a liquid of matching density to prevent the dough from deforming under its own weight and are stretched at constant