STRESS-RELAXATION OF CHEMICALLY LEAVENED DOUGH - DATA REDUCTION USING THE BKZ ELASTIC FLUID THEORY

被引：14

作者：

BAGLEY, EB

CHRISTIANSON, DD

机构：

[1] USDA, Peoria, IL, USA, USDA, Peoria, IL, USA

来源：

JOURNAL OF RHEOLOGY | 1987年 / 31卷 / 05期

关键词：

BKZ ELASTIC FLUID THEORY - CHEMICALLY LEAVENED DOUGH - COMPRESSION MEASUREMENTS - STRESS RELAXATION;

D O I：

10.1122/1.549929

中图分类号：

O3 [力学];

学科分类号：

08 ; 0801 ;

摘要：

The stress relaxation of chemically leavened doughs was studied after lubricated uniaxial compression to deformations as high as 70% at compression rates from 0. 2 to 5. 0 cm/min. A relaxation function was determined for the dough using the BKZ elastic fluid theory and was found to be independent of testing rate.

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页码：405 / 413

页数：9

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