Extensional rheology of bread dough

We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheometer permitted us to investigate the visco-elastic nature of the dough well into the baking/proofing range. Special experimental protocols and modifications to the rheometer fixtures were designed and built to overcome problems in sample preparation. Parameters such as water content, base flour type and mixing conditions were varied to determine their respective effects on the extensional properties. Ultimately we would like to develop a constitutive equation describing the evolution of stress during extension and arrive at a model for the stability against rupture in these doughs.

Department dc:contributor.department

Massachusetts Institute of Technology. Dept. of Mechanical Engineering.

Grantor dc:publisher

Massachusetts Institute of Technology

Year dc:date.issued

2006

Author dc:creator

• Ng, Shen Kuan (Trevor Shen Kuan)

Advisor dc:contributor.advisor

• Gareth H. McKinley.

• Mechanical Engineering.

Statement dc:rights

• M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission.

Licence dc:rights.uri

• http://dspace.mit.edu/handle/1721.1/7582

Language dc:language.iso

eng

Handle dc:identifier.uri

http://hdl.handle.net/1721.1/38267

OAI identifier oai:identifier

oai:dspace.mit.edu:1721.1/38267