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Modeling flow behavior of flour-water doughs
Abstract
Flow behavior of wheat flour-water doughs was studied using a capillary extrusion rheometer. Doughs were made by mixing bakery flour or gluten fortified bakery flour and water. Capillary tubes of different lengths and diameters were used during extrusion to determine their effects on the flow behavior of these doughs. Effects of water and protein content in the flour water dough and of mix and rest times were also studied. The apparatus and the technique proved to be successful in obtaining necessary data to characterize the flow behavior of various flour water doughs over a wide range of conditions. These doughs were found to be highly pseudoplastic and a two parameter power law model adequately described their flow behavior. Capillary geometry did not show a significant effect on the flow behavior of dough as described in this study. Protein and water contents in the doughs significantly affected the consistency coefficients, whereas, the mix and reset times did not show a significant effect on the consistency coefficient. The flow behavior index remained unaffected by all the independent parameters.
Subject Area
Agricultural engineering|Food science
Recommended Citation
Sharma, Neeraj, "Modeling flow behavior of flour-water doughs" (1990). ETD collection for University of Nebraska-Lincoln. AAI9030139.
https://digitalcommons.unl.edu/dissertations/AAI9030139