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Trevor S.K. Ng, Gareth H. McKinley, Mahesh Padmanabhan
Linear to Non-linear Rheology of Wheat Flour Dough
Appl. Rheol. 16:5 (2006) 265-274
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We provide an overview of transient extensional rheometry techniques for wheat flour doughs in which the deformation
and material response is well defined. The behavior of a range of model doughs was explored with a Filament
Stretching Extensional Rheometer (FISER). The measurements were also compared to data obtained with a new windup
extensional rheometer; the SER universal testing platform. A simple empirical constitutive equation, which allows
characterization of the experimental results with a small number of parameters, is presented to describe the resulting
measurements. To characterize the relaxation modulus of the doughs, small amplitude shear tests were performed
on samples that have been shear-mixed in a mixograph for varying lengths of time. The linear viscoelastic properties
were found to exhibit a broad power-law dependence on the imposed oscillatory frequency that is very reminiscent of
that exhibited by a critical gel. The critical gel model of Winter and Chambon was used as the basis for constructing
a non-linear constitutive equation for the material stress by combining the relaxation modulus for the critical gel with
a Lodge rubber-like liquid form for the kinematics. Transient uniaxial extensional data recorded from the FISER and SER
instruments were then compared to the predictions of the constitutive equation. The model captures the initial powerlaw
response and subsequent strain-hardening; however additional physics is required to describe the rheological phenomena
at very large Hencky strains, including finite extensibility effects and filament rupture in extensional flows.
► Cite this publication as follows:
Ng TS, McKinley GH, Padmanabhan M: Linear to Non-linear Rheology of Wheat Flour Dough, Appl. Rheol. 16 (2006) 265.
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