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Rheological models applied to wheat and corn dough
Modelos reológicos aplicados a masas de trigo y maíz
DOI:
https://doi.org/10.15446/ing.investig.v25n2.14646Keywords:
dough, rheology, rheological model, wheat, corn (en)masa, trigo, maíz, modelos reologicos, reología (es)
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Rheological models of a food system are useful for simulating a material’s response to an applied stress or strain and for predicting the effect of composition and processing conditions. Rheological models can be applied when experimental data is expressed in fundamental units. This article describes two rheological models used for studying wheat and corn dough: the biaxial extensional model and the oscillatory dynamic model. The results of research related to this topic are also reported.
Los modelos reológicos de un alimento procesado permiten simular la respuesta del material a un esfuerzo o deformación aplicada, al igual que predecir el comportamiento del material de acuerdo a su composición y su forma de preparación. Su aplicación se puede llevar a cabo cuando se tienen datos experimentales expresados en unidades fundamentales. Este artículo describe dos modelos reológicos empleados en el estudio de masas de trigo y maíz, el modelo extensional biaxial y el modelo dinámico oscilatorio. Además, muestra los resultados de algunas investigaciones sobre este tema.
References
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Copyright (c) 2005 Eduardo Rodríguez Sandoval, Alejandro Fernández Quintero, Alfredo Ayala Aponte
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