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MARCH 2010 (published: 01.03.2010)
Number 1(9)
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Rheological qualities of honey cakes
Konovalova M.U., Evtushenko A.M.
Keywords: temperature, velocity gradient, shear stress, viscosity
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Rheological qualities of honey cakes
Physical chemical properties of spice cakes and their structure are a function of
rheological properties of dough, the latter can objectively be measured by rotational
viscosimeter. Shear stress and dynamic effective viscosity were found to change as
temperature rose and velocity gradient grew, this being connected with partial destruction
of dough structure.
Read the full article
Read the full article
Keywords: temperature, velocity gradient, shear stress, viscosity
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License