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Rheological characterization and constitutive modeling of bread dough

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Abstract

Bread dough (a flour–water system) has been rheologically characterized using a parallel-plate, an extensional, and a capillary rheometer at room temperature. Based on the linear and nonlinear viscoelastic and viscoplastic data, two constitutive equations have been applied, namely a viscoplastic Herschel–Bulkley model and a viscoelastoplastic K–BKZ model with a yield stress. For cases where time effects are unimportant, the viscoplastic Herschel–Bulkley model can be used. For cases where transient effects are important, it is more appropriate to use the K-BKZ model with the addition of a yield stress. Finally, the wall slip behavior of dough was studied in capillary flow, and an appropriate slip law was formulated. These models characterize the rheological behavior of bread dough and constitute the basic ingredients for flow simulation of dough processing, such as extrusion, calendering, and rolling.

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Acknowledgment

Financial assistance from the Natural Sciences and Engineering Research Council (NSERC) of Canada and the “PIAM” European project (contract no. NMP2-CT-2003-505878) are gratefully acknowledged. Permission to use the farinograph at BCIT (British Columbia Institute of Technology) is also acknowledged.

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Authors and Affiliations

  1. School of Mining Engineering and Metallurgy, National Technical University of Athens, Zografou, 157 80, Athens, Greece

    Souzanna Sofou & Evan Mitsoulis

  2. Department of Chemical and Biological Engineering, University of British Columbia, Vancouver, V6T 1Z4, Canada

    Edward B. Muliawan & Savvas G. Hatzikiriakos

Authors
  1. Souzanna Sofou
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  2. Edward B. Muliawan
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  3. Savvas G. Hatzikiriakos
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  4. Evan Mitsoulis
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Correspondence to Savvas G. Hatzikiriakos.

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Sofou, S., Muliawan, E.B., Hatzikiriakos, S.G. et al. Rheological characterization and constitutive modeling of bread dough. Rheol Acta 47, 369–381 (2008). https://doi.org/10.1007/s00397-007-0248-x

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  • DOI: https://doi.org/10.1007/s00397-007-0248-x

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