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RESEARCH PRODUCT
Creep–recovery and oscillatory rheology of flour-based systems
Teresa SanzM.j. HernándezAlejandra Salvadorsubject
Materials scienceMathematical modelMixing (process engineering)04 agricultural and veterinary sciences040401 food scienceViscoelasticitylaw.inventionCondensed Matter::Soft Condensed Matter03 medical and health sciences0404 agricultural biotechnology0302 clinical medicineCreepRheologylawLaminationOscillatory rheology030221 ophthalmology & optometryComposite materialdescription
The chapter reviews the application of creep-recovery and oscillatory rheological tests in flour based systems, including simple flour water systems, and more complex ones, such as bread, cookies and biscuits. A theoretical introduction about the fundaments and methods of linear viscoelastic rheology is presented, including general mathematical models and their application in flour based systems. A summary of experimental conditions to perform the rheological tests is covered. Functionality of flour based systems is extremely dependent on their viscoelastic properties. Processes like mixing, pumping, lamination, baking performance have been found to be strongly dependent on the system viscoelastic properties. However, the establishment of general and well-defined relationships among viscoelastic properties and specific functionalities is quite a difficult task, still on progress.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2023-01-01 |