Numerical study of starch-gluten dough: deformation and extrusion

Numerical study of starch-gluten dough: deformation and extrusion

Numerical investigation of starch-gluten model was conducted using composite micromechanics approach, which considered starch as circular filler embedded/surrounded by gluten matrix. The model developed was then compared with different starch-gluten models reported in literatures. The starch-gluten...

Full description

Bibliographic Details
Main Authors:	Mohammed, M. A. P., Baharuddin, A. S., Wakisaka, M.
Format:	Article
Published:	Elsevier 2022

Similar Items

A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation
by: Mohammed, Mohd Afandi P., et al.
Published: (2023)

Atomic force microscopy, deformation-recovery and numerical study of wheat dough
by: P Mohammed, Mohd Afandi, et al.
Published: (2024)

Experimental and numerical investigation of ram extrusion of bread dough
by: P. Mohammed, Mohd Afandi, et al.
Published: (2016)

A review on rheological properties and measurements of dough and gluten
by: Abang Zaidel, Dayang Norulfairuz, et al.
Published: (2010)

Experimental and numerical study of wheat and rice doughs
by: Md Yunos, Noor Seribainun Hidayah, et al.
Published: (2021)

Extrusion of unleavened bread dough: experiments and simulations
by: P. Mohammed, Mohd Afandi, et al.
Published: (2017)

Statistical modelling of gluten production by varying mixing time, salt and water levels during dough mixing.
by: Abang Zaidel, Dayang Norulfairuz, et al.
Published: (2009)

Rheological characterisation of Malaysian varieties of sweet potato doughs using large and small deformation measurements
by: Mohd Halim, A. B., et al.
Published: (2015)

Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
by: Kyaw, Z. Y., et al.
Published: (2001)

The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
by: Azwin, Ahmad
Published: (2019)

Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch
by: Abdul Shukri, Farah Syahirah, et al.
Published: (2017)

A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars.
by: Sarker, Md. Zaidul Islam, et al.
Published: (2008)

Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
by: Azwin, Ahmad, et al.
Published: (2016)

Mechanical characterization and micromechanical modeling of bread dough.
by: P. Mohammed, Mohd Afandi, et al.
Published: (2013)

Discrete element modeling of continental deformation and volcanic spine extrusion
by: Jiao, Liqing
Published: (2016)

Colour changes during deep-frying of sesame cracker's dough balls
by: Tan, S. B., et al.
Published: (2017)

Effect of mixing period, water and sugar on the sesame cracker dough stickiness
by: Tan, S. B., et al.
Published: (2016)

Proximate compositions, texture, and sensory profiles of gluten-free bario rice bread supplemented with potato starch
by: Macdalyna Esther Ronie, et al.
Published: (2023)

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch
by: Macdalyna Esther Ronie, et al.
Published: (2023)

Factors affecting extrusion characteristics of expanded starch‐based products
by: Mohamed, Suhaila
Published: (1990)

Gluten-free food product
by: Karim, Roselina, et al.
Published: (2014)

Vending machine’s heat transfer for par-fried dough products
by: Naim, Mohd Nazli, et al.
Published: (2024)

Gluten-free extruded products: a review
by: Paykary, Maryam, et al.
Published: (2012)

Sekoi alternatif pesakit alah gluten
by: Muhammad, Naimah

Colour changes during deep-frying of sesame cracker's dough balls
by: Tan, S. B., et al.
Published: (2017)

Nutritional composition and cost differences between gluten-free and gluten-containing food products in Kuala Lumpur, Malaysia
by: Mohd Fauad, Siti Nur Aishah, et al.
Published: (2020)

A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
by: Ronie, M.E., et al.
Published: (2021)

Finite element study of deformation behaviour of Al- 6063 alloy developed by equal channel angular extrusion
by: Nemati, Jamshid, et al.
Published: (2014)

Gluten proteins: enzymatic modification, functional and therapeutic properties
by: Saadi, Sami, et al.
Published: (2022)

Rheological characterisation of gluten from extensibility measurement
by: Abang Zaidel, Dayang Norulfairuz, et al.
Published: (2008)

Analysis and correlation studies on gluten quantity and quality during production.
by: Abang Zaidel, Dayang Norulfairuz, et al.
Published: (2009)

Numerical construction of deformation field in converging channel
by: N A, Damanhuri, et al.
Published: (2021)

Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder
by: Athena Lateesya Gary, et al.
Published: (2024)

Effect of oat to flour ratio on stickiness of the cookie dough
by: Mohd Jais, Nurain, et al.
Published: (2019)

Development of gluten extensibility measurement using tensile test
by: Abang Zaidel, Dayang Norulfairuz, et al.
Published: (2008)

Factors Affecting Gluten Production And Its Rheological Characterizations
by: Abang Zaidel, Dayang Norulfairuz
Published: (2007)

Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
by: Sim , Sze Yin
Published: (2011)

Physico-chemical and rheological characterisation of sweet potato flours and dough
by: Mohd Hanim, Abu Bakr
Published: (2014)

Investigation On Processing Parameter Of Single Screw Extrusion Using Experimental And Numerical Approach
by: Mohd Shah, Mohd Faizatul Shahrizal
Published: (2018)

Development of gluten-free steamed cake using green saba banana flour
by: Jau-Shya Lee, et al.
Published: (2022)