Stress Relaxation of Chemically Leavened Dough—Data Reduction Using the BKZ Elastic Fluid Theory
- 1 July 1987
- journal article
- research article
- Published by Society of Rheology in Journal of Rheology
- Vol. 31 (5) , 405-413
- https://doi.org/10.1122/1.549929
Abstract
The stress relaxation of chemically leavened doughs was studied after lubricated uniaxial compression to deformations as high as 70% at compression rates from 0.2 to 5.0 cm/min. A relaxation function was determined for the dough using the BKZ elastic fluid theory and was found to be independent of testing rate.Keywords
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