A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation

Date

2008-05-01

Author

Mert, Behiç

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In this study, the working principles and the theoretical background of a new method to measure the viscoelastic properties of dough in the fermentation process are presented. During measurements, the dough sample was placed between a stationary bottom plate and an oscillating top plate and squeezed at random frequencies ranging from 10 to 100,000 rad/s. By measuring the required force and velocity of oscillations, the mechanical impedance of the samples, defined as the ratio of the force to oscillation velocity, was determined during fermentation. The measured mechanical impedance was used to calculate viscoelastic properties such as elastic and loss moduli of the dough samples. The nondestructive quick measurements and data covering a wide range of frequencies are some of the main advantages of the method. Furthermore, the described instrument can be easily affixed to the commonly available texture analyzer type equipments.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry, Dough, Rheology, Viscoelastic, Fermentation, Impedance

URI

https://hdl.handle.net/11511/36110

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-007-0704-y

Collections

Department of Food Engineering, Article

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Citation Formats

B. Mert, “A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 151–157, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36110.