Linear to Non-linear Rheology of Wheat Flour Dough

نویسندگان
چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

non-linear study of various slit shear walls in steel structures

seismic retrofit strategies have been developed in the past few decades following the introduction of new seismic provisions and the availability of advanced materials and methods. it can be observed that new approaches to deal with more lateral forces are more innovative and more energy absorbent. in line with this, there is a growing trend toward the use of steel shear walls as a system with ...

15 صفحه اول

a new type-ii fuzzy logic based controller for non-linear dynamical systems with application to 3-psp parallel robot

abstract type-ii fuzzy logic has shown its superiority over traditional fuzzy logic when dealing with uncertainty. type-ii fuzzy logic controllers are however newer and more promising approaches that have been recently applied to various fields due to their significant contribution especially when the noise (as an important instance of uncertainty) emerges. during the design of type- i fuz...

15 صفحه اول

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 Rheo...

متن کامل

Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Applied Rheology

سال: 2006

ISSN: 1617-8106

DOI: 10.1515/arh-2006-0019