Extrusion of unleavened bread dough: experiments and simulations

QR Code

Extrusion of unleavened bread dough: experiments and simulations

An experimental and numerical study on ram extrusion of bread dough was conducted in order to develop predictive models for the pressures involved, as well as the deformation of the extruded dough. Such studies are needed as high pressures can potentially lead to significant degassing, tearing, and...

Full description

Bibliographic Details
Main Authors:	P. Mohammed, Mohd Afandi, Wanigasooriya, Leonard, Chakrabarti-Bell, Sumana, Charalambides, Maria N.
Format:	Article
Language:	English
Published:	AIP Publishing 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/61834/ http://psasir.upm.edu.my/id/eprint/61834/1/Extrusion%20of%20unleavened%20bread%20dough.pdf

Similar Items

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

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

Numerical study of starch-gluten dough: deformation and extrusion
by: Mohammed, M. A. P., et al.
Published: (2022)

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

Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
by: Hammed, Ademola Monsur, et al.
Published: (2016)

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

The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics
by: Villarino, Casiana, et al.
Published: (2014)

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

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

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

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

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

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
by: Villarino, C., et al.
Published: (2016)

Finite Volume Simulation Of Flow Of Polymer In An Extrusion Die
by: Yasir, Widad Shahira
Published: (2017)

Impact of sodium chloride on wheat doughs
by: Mak, Sze Pui Cheryl
Published: (2009)

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

Modeling and simulation of forward Al extrusion process using FEM
by: Magid, Hani Mizhir, et al.
Published: (2014)

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

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality
by: Villarino, C., et al.
Published: (2014)

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

Genetic control of wheat quality: Interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties
by: Mann, G., et al.
Published: (2009)

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

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

The extrusion properties of potato granules
by: Kooi, Eng Teong
Published: (1982)

Protein-transitions in and out of the dough matrix in wheat flour mixing
by: Wang, X., et al.
Published: (2017)

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits
by: Jayasena, Vijay, et al.
Published: (2011)

Bread stories: understanding the drivers of bread consumption for digital food customisation
by: Pantidi, Nadia, et al.
Published: (2017)

Boycott and racism: a loaf of bread is just a loaf of bread
by: Abdul-Latif, Samshul-Amry, et al.
Published: (2015)

Effect of breading particle size on coating adhesion in breaded,fried poultry
by: Mohamad Yusof Maskat ,, et al.
Published: (2002)

In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads
by: Ting, S. R., et al.
Published: (2016)

Spontaneous extrusion of gallstones after percutaneous drainage
by: Hariharan, D., et al.
Published: (2017)

Susceptor Packaging Material For Baking Flaky Pastry Dough In Microwave Oven
by: Main, Nor Mazlana
Published: (2008)

Soya/alginate interactions in extrusion cooking
by: Oates, Christopher G,
Published: (1988)

Design And Fabrication Of Small Scale Extrusion Machine
by: Jamaludin, Mohd Nazim
Published: (2003)

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

A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
by: Sarker, Md. Zaidul Islam, et al.
Published: (2004)

Formulation strategies for the 3D extrusion printing of tablets containing a poorly soluble drug
by: Evangelista Barreiros, Maria Inês
Published: (2023)

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
by: Abd. Rahman, Noor Raihana, et al.
Published: (2017)