Rheological characterization of flour dough constituents

Ng, Chin Khai (2017) Rheological characterization of flour dough constituents. [Project Paper] (Submitted)

Text FK 2017 9.pdf Download (3MB)

Abstract

The works investigates the rheological and mechanical behavior of wheat flour dough and its constituents (gluten and starch). Rheological test conducted in this works are shear strain sweep test and shear frequency sweep test. Mechanical test was conducted by three different tests which are uniaxial compression, cyclic compression and stress relaxation. The samples used in this project are three types of locally wheat flour, rice flour mixed with distilled water. Dough washing procedure was conducted to separate gluten and starch from dough. During shear strain sweep test, it was found that the LVR for gluten was higher than that of dough. For frequency sweep test, the result showed that G’ was always higher than G’’ for every frequency range but the G’ and G’’ value for dough was higher than gluten. It was observed that all dough, gluten and starch showed strain rate dependent behavior under uniaxial compression. During cyclic compression, all dough, gluten and starch did not recover to its original state for all strain tested and show plastic dissipation. Plastic strain for starch was the highest followed by dough and gluten. The stress relaxation test results indicated that all dough, gluten and starch samples showed time-dependent behavior (viscoelastic). It was found that the true stress produced for starch was the highest followed by dough and gluten for every mechanical test. Dough rice showed higher true stress value than dough wheat flour in every mechanical test.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	28 Oct 2022 08:04
Last Modified:	03 Nov 2022 06:15
URI:	http://psaspb.upm.edu.my/id/eprint/505

Actions (login required)

View Item