Rheological properties of wheat flour doughs

摘要: Creep and creep recovery tests in simple tension were made on a dough of 45.8% water absorption prepared from medium strength baking flour. Within the experimental uncertainty, compliance was found to be same at stresses about 2 3.2 mbar (2000 3200 dynes/cm2). Values steady-state viscosity derived data close agreement with those data; average values are 1.2 × 108 poise 2.7 10−5 cm2/dyne. These observations show that exhibited linear viscoelastic behavior. They also indicate no structural changes produced by stress, over covered range, thus does not behave like material crosslinked covalent bonds.