Cv. Raghavan et al., MODELING THE POWER-CONSUMPTION DURING SHEETING OF DOUGHS FOR TRADITIONAL INDIAN FOODS, Journal of food process engineering, 18(4), 1995, pp. 397-415
The model given by Levine has been extended to account for the effects
of moisture, salt and fat through appropriate modifications based on
theory and computational experience. Appropriate modifications to cons
istency index and flow behavior index as a function of moisture, salt
and fat are given. The thickness of sheeted dough has been modeled as
a function of gap, reduction ratio and the flow behavior index which c
onstitutes apr important contribution. The model so modified was fitte
d to experimental data on power consumption in sheeting dough prepared
from two flour types, viz., whole wheat flour and resultant atta, res
pectively, at five combinations of gap and reduction ratios and three
levels each of moisture, salt and fat (conforming to actual use ranges
) using Nelder-Mead algorithm for nonlinear optimization. These models
provided 12 constants for each flour type which gave fundamental info
rmation on the dough properties for each flour type. Three-dimensional
graphics have been used to interpret the model. These models appear t
o be of much practical use.