| 资料简介： |
a parallel plate capillary rheometer have been used to rheologically acterize an australian hard wheat flour-water dough over an extensive range of shear rates (10"‘-10‘s"‘). tsional measurements showed that the shear viscosity of dough increased with strain to a maximum value then decreased, suggesting a breakdown of the dough structure. this was consistent with other published data on doughs. capillary experiments revealed the shear thinning behavi of dough, which was described by a power-law model. |