Flour quality and dough elasticity: Dough sheetability

Patel, M and Chakrabarti-Bell, S 2013, 'Flour quality and dough elasticity: Dough sheetability', Journal of Food Engineering, vol. 115, no. 3, pp. 371-383.


Document type: Journal Article
Collection: Journal Articles

Title Flour quality and dough elasticity: Dough sheetability
Author(s) Patel, M
Chakrabarti-Bell, S
Year 2013
Journal name Journal of Food Engineering
Volume number 115
Issue number 3
Start page 371
End page 383
Total pages 13
Publisher Elsevier Ltd
Abstract Current practices in testing flours call for measuring dough strength, not elasticity. Sheeting is a common method for processing developed doughs, the elasticity of which governs dough's sheetability as dough springs back exiting rollers. To characterise dough sheetability, a study was conducted testing 18 different doughs made from six different flours. Each dough was sheeted using an instrumented sheeter and data for exit sheet thickness and roll forces were captured under a range of sheeting conditions. The true rheological properties of doughs were measured and used to calibrate the ABBM constitutive model for dough (1). Numerical simulations of sheeting operations were conducted; the R-2 coefficients between measured and predicted sheet thicknesses and roll forces (vertical and horizontal) were nearly all >0.9. Relaxation times were derived from dough model parameters and revealed that flour quality for dough elasticity should be assessed by examining moisture effects on dough relaxation time.
Subject Numerical Solution of Differential and Integral Equations
Process Control and Simulation
Food Processing
Keyword(s) Bread and noodle flours
Dough elasticity
Dough relaxation time
Finite element (FE) modelling of dough
Instrumented dough sheeter
Rheological model for dough
Sheeting
DOI - identifier 10.1016/j.jfoodeng.2012.10.038
Copyright notice Crown Copyright © 2012 Published by Elsevier Ltd. All rights reserved.
ISSN 0260-8774
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