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2021 (published: 17.12.2021)
Number 4(50)
Home > Issue > Structural and mechanical properties of pasta dough for additive production
Bredikhin S.A. , Martekha Alexander N., Kaverina Yuliya E.
The movement of water and the effect of the heating rate and moisture content on the rheological and structural characteristics of the pasta dough were investigated in order to determine the stability of the dough over time. Samples with dimensions of 150x150x20 mm were heated from 25 to 80°C in an oven at the temperatures of 100 and 150°C to achieve different heating rates. The temperature was measured in the center of the sample and on its surface. The rheology of the samples after heat treatment was investigated using tensile tests. The ultimate shear stress, Young's modulus and the energy to fracture limit were calculated. Samples of pasta dough were heated from 25 to 90°C at a rate of5°C/min and compression oscillations of 1 Hz. The values of the phase angle and modulus of elasticity were obtained; the movement of water inside the dough for pasta was not detected. The heating rate as well as the moisture content influenced the structural and rheological properties of the pasta dough. The maximum value of Young's modulus with a decrease in moisture content shifted to a zone of a higher temperature range. The energy to the point of rupture and the ultimate shear stress depended on the heating rate; the pore size was influenced by the value of the moisture content. The data obtained will be used in the development and modeling of an additive technology for the production of pasta based on thermomechanical processing.
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Keywords: rheology; structural and mechanical properties; additive technologies; pasta dough
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 532.13: 664.691
Structural and mechanical properties of pasta dough for additive production
The movement of water and the effect of the heating rate and moisture content on the rheological and structural characteristics of the pasta dough were investigated in order to determine the stability of the dough over time. Samples with dimensions of 150x150x20 mm were heated from 25 to 80°C in an oven at the temperatures of 100 and 150°C to achieve different heating rates. The temperature was measured in the center of the sample and on its surface. The rheology of the samples after heat treatment was investigated using tensile tests. The ultimate shear stress, Young's modulus and the energy to fracture limit were calculated. Samples of pasta dough were heated from 25 to 90°C at a rate of5°C/min and compression oscillations of 1 Hz. The values of the phase angle and modulus of elasticity were obtained; the movement of water inside the dough for pasta was not detected. The heating rate as well as the moisture content influenced the structural and rheological properties of the pasta dough. The maximum value of Young's modulus with a decrease in moisture content shifted to a zone of a higher temperature range. The energy to the point of rupture and the ultimate shear stress depended on the heating rate; the pore size was influenced by the value of the moisture content. The data obtained will be used in the development and modeling of an additive technology for the production of pasta based on thermomechanical processing.
Read the full article
Keywords: rheology; structural and mechanical properties; additive technologies; pasta dough
DOI 10.17586/2310-1164-2021-14-4-12-19
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License