Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird–Carreau constitutive model

Abstract

The Bird–Carreau model was used to predict the steady viscosity η, the primary normal stress coefficient ψ1, and the small amplitude oscillatory properties η’ and η‘/ω for a hard wheat flour dough containing 40% total moisture in the region of frequencies of 0.01 to 100 rad/s for the dynamic viscoelastic properties and a region of 10−5 through 103 s−1 for steady shear properties. The model accurately represented the experimental data in the shear rate/frequency region tested.