Korea-Australia Rheology Journal

The Korean Society of Rheology (한국유변학회)
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On the compressibility of bread dough

  • Wang, Chunguang (Mechanical & Electrical Engineering College, Inner Mongolia Agriculture University) ;
  • Dai, Shaocong (School of Aerospace, Mechanical & Mechatronic Engineering, University of Sydney) ;
  • Tanner, Roger I. (School of Aerospace, Mechanical & Mechatronic Engineering, University of Sydney)
  • Published : 2006.09.30
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Abstract

Few investigations of bread dough compressibility have been reported in the literature, despite the fact that high compression stresses are often reached in processing. Here we report some experiments on the compressibility of an Australian wheat bread dough under compressive stresses up to 5 MPa, and show that the results are consistent with a mathematical model of bread dough containing entrained air. The implications for tensile testing are also considered.

Keywords

References

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