Akademska digitalna zbirka SLovenije - logo
VSE knjižnice (vzajemna bibliografsko-kataložna baza podatkov COBIB.SI)
  • Viscoelastic properties of bread dough kneaded with a kitchen machine
    Slemenik Perše, Lidija ...
    Linear viscoelastic range (LVR) of bread dough with various composites was determined with oscillatory amplitude tests, while frequecy test (performed in LVR) enabled determination of viscoelastic ... behaviour at small deformation. In order to determine flow characteristics of the dough and to evaluate the toreque, which was generated during the kneading on the impeller shaft, rotational flow tests were performed. As the dough is highly viscoelastic material, normal forces stimulate the dough to climb up the impeller shaft. Thus, shear stress dependence of first normal stress coefficient and firts normal stress difference was determined for all compositions of the dough.
    Vir: Papers presented at the Nordic Rheology Conference, Trondheim, Norway, June 14-15, 2018 (Vol. 26, 2018, str. 233-239)
    Vrsta gradiva - prispevek na konferenci
    Leto - 2018
    Jezik - angleški
    COBISS.SI-ID - 16209179

    Povezava(-e):

    Repozitorij Univerze v Ljubljani – RUL

Vnos na polico