Experimental and numerical study of wheat and rice doughs

Physicochemical, morphological, rheological characteristics and finite element modelling of wheat flour, rice starch gluten were studied in this work. The physicochemical analysis flour exhibited almost similar to without present. Rice contained higher value carbohydrate fibres compared starch. Likewise, interacted strongly with water oil due absorption, solubility absorption indices SEM images showed that had uniform size, smaller polyhedral shape closely intact between granules, whereas consisted large small granules sphere irregular shapes. Compression tests conducted on all the doughs viscoelastic behaviour permanent set. Stress-strain curve starch-gluten dough are shown be than dough. Oscillation larger storage loss modulus, indicating more elastic viscous doughs. Finally, model using ‘chess’ geometry for was able simulate deformation