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The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough
Table 5 - Rheological parameters of bread crumb
Name of rheological characteristics | The value of the rheological characteristics of the crumb when adding salt, % | |||||
0 | 1 | 2 | 3 | 4 | 5 | |
The period of prolonged relaxation, s | 31.0307 | 33.6657 | 28.7669 | 50.8265 | 30.9463 | 31.6531 |
Modulus of elasticity, Pa | 2335 | 3325 | 4857 | 3253 | 4157 | 4608 |
Modulus of elasticity, Pa | 1355 | 2015 | 1974 | 2023 | 2327 | 3076 |
Modulus of elasticity, Pa | 4847 | 6477 | 6409 | 5308 | 7266 | 7059 |
Dynamic viscosity coefficient, Pa∙s | 3865 | 6347 | 6317 | 6403 | 7117 | 10083 |
Dynamic viscosity coefficient, Pa∙s | 42047 | 67847 | 56772 | 102846 | 72006 | 97366 |
The rate of instantaneous stress relaxation, s-1 | 0.604 | 0.524 | 0.769 | 0.508 | 0.584 | 0.457 |
The rate of long-term stress relaxation, s-1 | 0.032 | 0.030 | 0.035 | 0.020 | 0.032 | 0.032 |