The influence of specific mechanical energy on the ultrasonic characteristics of extruded dough

The complex shear modulus of dough over a wide frequency range

“…Describing the shear modulus of dough using only the two parameters required for Eqs. (8) and (9) has evident economies of description compared to the discrete Maxwell spectrum model of Eqs. (6) and (7).…”

“…A comprehensive understanding of the constitutive properties of dough is essential because typical dough processing operations cover such a wide range of rates of stress application [5], extending from the very slow deformation induced by outgassing of carbon dioxide into bubbles within the dough during proving [6] to the high strain rates imposed during dough mixing [7], during sheeting of the dough [8] and during extrusion operations [9]. Therefore, in investigations of the rheology of dough, it is vital that an extensive range of testing rates is covered [10], otherwise extrapolation from a restricted set of rates to predict mechanical behaviour where rates of stress application are higher or lower may well lead to inaccurate results [11].…”

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

“…NDT ultrasound can be employed to evaluate microstructure and mechanical properties of materials, as well as to acquire information on microscopic inhomogeneities and discontinuities with no destruction of the test specimen (Shah & Ribakov, 2009;Wu, Jen, Kobayashi, & Blouin, 2011). An extensive use of lowintensity ultrasound to evaluate the mechanical properties of wheat flour doughs has been reported in the literature (Alava et al, 2007;Bellido & Hatcher, 2010;Daugelaite, Strybulevych, Scanlon, & Page, 2016;Elmehdi, Scanlon, Page, & Kovacs, 2013;Garc ıa-Alvarez, Salazar, & Rosell, 2011;Hatcher et al, 2014;Mehta, Scanlon, Sapirstein, & Page, 2009;Owolabi, Bassim, Page, & Scanlon, 2008;Peressini et al, 2017;Skaf, Nassar, Lefebvre, & Nongaillard, 2009). That is, the propagation of ultrasonic waves through food materials is affected by their structural and mechanical properties, that is, the speed and the energy of the ultrasound are changed due to its propagation through foods.…”

“…Moreover, the possibility of propagating ultrasonic waves at various frequencies through samples allows for structural and mechanical characterization of food constituents with various size scales (Scanlon & Page, 2015). An extensive use of lowintensity ultrasound to evaluate the mechanical properties of wheat flour doughs has been reported in the literature (Alava et al, 2007;Bellido & Hatcher, 2010;Daugelaite, Strybulevych, Scanlon, & Page, 2016;Elmehdi, Scanlon, Page, & Kovacs, 2013;Garc ıa-Alvarez, Salazar, & Rosell, 2011;Hatcher et al, 2014;Mehta, Scanlon, Sapirstein, & Page, 2009;Owolabi, Bassim, Page, & Scanlon, 2008;Peressini et al, 2017;Skaf, Nassar, Lefebvre, & Nongaillard, 2009). Ultrasonic waves could propagate through wheat flour dough systems in shear or transversal (Leroy, Pitura, Scanlon, & Page, 2010) and compressional or longitudinal (Daugelaite et al, 2017) modes.…”

A new acoustic technique to monitor bread dough during the fermentation phase

“…Their only disadvantage is that when the studied medium has complex and heterogeneous structures, such as food in general and more particularly bread dough, the propagation of the ultrasonic wave becomes very difficult because of attenuation and scattering phenomena. Many authors have used ultrasound to characterize bread dough (Elmehdi, 2001;Kidmose et al, 2001;Lee et al, 1992;Létang et al, 2001;Moorjani, 1984;Owolabi et al, 2008;Ross et al, 2004). However, in the majority of these studies, measurements are carried out on dough only made with flour and water or on samples of small thicknesses in view of the complexity of this medium and the strong attenuation which it induces.…”