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Stress relaxation behaviour of Moth Bean Flour Dough: Product Characteristics and Suitability of Model

Sila, Bhattacharya (2010) Stress relaxation behaviour of Moth Bean Flour Dough: Product Characteristics and Suitability of Model. Journal of Food Engineering, 97 (4). pp. 539-546.

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Abstract

Stress relaxation characteristics of moth bean (raw and roasted) flour doughs having different moisture contents were determined at two different strain levels (0.05 and 0.50). The decaying relaxation curves for raw flour showed an initial stress between 2 and 22 kPa when the moisture content varied from 28% to 34% at a strain of 0.05. Roasted flour doughs exhibited initial stresses between 0.06 and 2 kPa at moisture contents between 40% and 46%. Dough formation was not possible below 40% moisture content for roasted samples. An increase in moisture content markedly decreased initial and residual stresses. It is desirable that dough should possess a low value of residual stress when used for developing flattened/sheeted products. Models containing two or three parameters were found suitable for large-strain stress relaxation characteristics while low-strain data can be modelled by a 4-element Maxwell model with residual stress.

Item Type: Article
Uncontrolled Keywords: Moth bean flour dough; Rheology; Stress relaxation; Sensory attributes
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Sep 2010 09:49
Last Modified: 28 Dec 2011 10:19
URI: http://ir.cftri.com/id/eprint/9734

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