Biaxial deformation of dough using the bubble inflation technique. II. Numerical modelling

Charalambides, M.N.; Wanigasooriya, Leonard; Williams, Gordon

doi:10.1007/s00397-002-0243-1

Cited by 28 publications

(10 citation statements)

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“…For example, the foaming process upon baking is essentially a biaxial extensional deformation while during dough mixing uniaxial extension and/or compression play a major role. Amongst the relevant reports in the literature on shear-free flows of doughs in general are those of Bloksma [14], based on alveograph-type techniques, Uthayakumaran et al [15,16], based on uniaxial extension, Bagley et al [17] based on uniaxial compression and Dobrasczyk [18] and Charalambides et al [19,20] based on the bubble-inflation technique, but all deal with systems in which the dough shows gluten development, which is not the case in this work.…”

Section: Extensional Measurementsmentioning

confidence: 95%

Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties

Piteira¹,

Maia

Raymundo³

et al. 2006

Journal of Non-Newtonian Fluid Mechanics

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There is an increasing awareness about the role of fibres as multifunctional substances, positively affecting the activity of the human body. From the structural point of view, insoluble fibres are known to have a strong impact on food texture. This work is part of a broader project aimed at understanding the role of fibres from different sources in traditional cookies delectableness. The impact on cookie dough characteristics, when enriched with dietary fibre, was evaluated by dynamic oscillatory tests, transient uniaxial extensional viscosity measurements and texture profile analysis. Three different sources of fibre were added: oat from cereals, orange from fruits and pea from legumes, at contents ranging from 0 to 10 g.In terms of processibility, there were serious difficulties in processing some of these doughs, especially those with fibre addition levels over 8 g for oat and orange and 9-10 g for pea. However, the results for the mechanical spectra of these doughs are similar to that of the standard dough without fibre. Tests in compression with a 4 mm cylinder in a 25 mm flask filled with dough showed to be more sensitive than oscillatory tests but still the results were somewhat difficult to interpret in terms of describing the differences in the processing behaviour of these doughs. Thus, extensional uniaxial tests were performed (for the first time in this type of materials, i.e., with no developed gluten) and showed to be suitable to describe the modification in dough structure, showing an increase of extensional viscosity for the dough with orange or oat fibre at levels of 4, 8 and 10 g, whereas for the pea fibre dough, no significant changes on the extensional behaviour were observed for formulations with up to 10 g of fibre, which was in general agreement with the processibility studies.

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Section: Extensional Measurementsmentioning

confidence: 95%

Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties

Piteira¹,

Maia

Raymundo³

et al. 2006

Journal of Non-Newtonian Fluid Mechanics

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“…Charalambides et al [10] used a purely rubber-elastic model of the Mooney-Rivlin type to discuss biaxial stretching with some success, but the model clearly cannot describe partial recoil or small-strain oscillatory behaviour. Leonard et al [11] have also tried to use a Mooney-Rivlin model, but the results are not completely successful.…”

Section: Introduction To Bread Dough Modellingmentioning

confidence: 98%

Bread dough rheology and recoil

Tanner

Dai

2008

Journal of Non-Newtonian Fluid Mechanics

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“…4,8,10 It is designed to operate at constant volumetric air flow rates which vary between 10 and 2000 ml min −1 , corresponding to maximum strain rates of 0.001-0.2 s −1 ; the lower limit approaches rates of baking expansion, 4 unlike the Alveograph that operates at strain rates in the range of 0.1-1 s −1 , which are at least 100-fold higher than those occurring in actual baking processes. 11 The assumptions currently employed to derive strain hardening parameters using the DIS have been criticised by Charalambides et al 12,13 and, more recently, the facility to inflate doughs at an approximately constant strain rate has been introduced, 10 arguably improving the validity of the analysis whereby rheological parameters are derived (see Appendix). The constant strain rate is achieved (approximately) through an algorithm in the software that exponentially increases the rate of travel of the piston that drives the inflation.…”

Section: Introductionmentioning

confidence: 99%

Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

Chin¹,

Campbell²

2005

J Sci Food Agric

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The aeration and rheological properties of bread doughs prepared from strong and weak flours at various mixing speeds and work inputs in a high-speed laboratory-scale mixer were investigated. Dough aeration was quantified in terms of gas-free dough density and gas void fraction using density measurements, while dough rheology was characterized in terms of the strain hardening index, failure strain and failure stress under large biaxial extensional deformation using the SMS Dough Inflation System. Increasing mixing speed had little effect on the gas-free dough density but increased the void fraction of gas occluded in dough. As mixing progressed, the gas-free dough density initially increased, more dramatically for the weak than the strong flour, before reaching a plateau at approximately 30 kJ kg −1 energy input. The gas content tended to increase over the range of work inputs tested. For both flours, the strain hardening index, failure strain and failure stress increased with work input initially, followed by a decrease. The absolute values were all higher for the strong flour, while maximum values and the work input at which the maximum occurred depended on the mixing speed. These results show that both aeration and rheological characteristics of dough are dependent on both the total work input and the work input rate. The results also demonstrate the facility of the Dough Inflation System to describe the mechanical development of dough rheology over the course of high-speed mixing.

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Biaxial deformation of dough using the bubble inflation technique. II. Numerical modelling

Cited by 28 publications

References 1 publication

Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties

Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties

Bread dough rheology and recoil

Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

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