SIMULATION OF THE NONLINEAR RHEOLOGICAL PROPERTIES OF GLUTEN DOUGH USING THE WAGNER CONSTITUTIVE MODEL

The Wagner theory was used for gluten dough with 55% moisture content. Using the generalized Maxwell model with 24 parameters it was possibl e to simulate the linear memory function required in the Wagner formul ation. The generalized Maxwell model also allowed prediction of the dy namic viscosity eta' and the out-of-phase component of the complex vis cosity divided by frequency eta'/omega in the frequency range studied. A damping function with two exponential terms was found to be suitabl e to simulate the nonlinear properties. With the incorporation of the linear memory function and the damping function, the Wagner model is a ble to predict the nonlinear relaxation modulus as well as the steady viscosity. (C) 1995 Society of Rheology.