Name of rheological characteristics

Rheological characteristics of wheat dough

Dosage of table salt, %

0

1

2

3

4

5

The proportion of rapid stress relaxation

0.52

0.42

0.55

0.45

0.56

0.59

The proportion of slow stress relaxation

0.29

0.30

0.25

0.25

0.26

0.24

Percentage of residual voltage

0.19

0.28

0.20

0.30

0.18

0.17

The speed of instantaneous stress relaxation, s-1

0.889

1.537

0.897

0.666

0.961

0.998

The speed of long-term stress relaxation, s-1

0.055

0.180

0.049

0.043

0.040

0.035

The speed of average stress relaxation, s-1

0.47

0.85

0.46

0.35

0.51

0.52

Effective viscosity, Pa∙s

4563

3135

3634

6442

6200

6935