As the photovoltaic (PV) industry continues to evolve, advancements in Dough storage modulus have become critical to optimizing the utilization of renewable energy sources. From innovative battery technologies to intelligent energy management systems, these solutions are transforming the way we store and distribute solar-generated electricity.
The storage modulus (G''), loss modulus (G") and loss tangent (tan δ) were carried out at a constant stress of 15 Pa for the frequency sweep tests and during heating from 25 to 100 °C at a heating rate of 4 °C per min at a frequency of 1 Hz and a fixed strain of 0.001.
The K value is known to be related with to the strength of dough (Sun et al., 2020), and its increasing pattern agreed with the changes in storage modulus. Larger n values
According to a study, adding NaCl (1–4% w / w) improved the dough storage modulus (G′), the loss modulus (G″), the extensional area and the (maximum) resistance to extension. G′ and G″ reflect changes in elasticity and viscosity of wheat gluten protein, respectively. However, an excessive aggregation of protein after adding 5–6% of
This result agrees with studies by Amemiyar and Menjivar (1992) who found that the storage modulus (G'') for all tested doughs are higher than the loss modulus (G"). They further described that the gluten network behaves like a cross-linked polymer at the tested frequency.
The rheological properties of dough were observed by conducting experiments on frequency sweep and creep recovery tests. The textural properties of bread dough like the young''s modulus and firmness characteristic have been also studied with mixing time. The rheological properties of the dough like storage modulus (G''), loss modulus
Effect of frozen storage in the complex modulus and the storage modulus (1.0 Hz) of dough without additives (grey), dough with DATEM (black) and dough with gum guar (line). a result of gum capacity to absorb water. Likewise, since Huebner and Wall (1979) suggested interactions between gluten and extra cellular microbial polysaccharides
It can be seen from Table 3, compared with the control group (ck), the hardness of dough frozen storage for 5 d, 10 d and 15 d increased and the elasticity decreased with the decrease of
The slope of the loading curve, analogous to Young''s modulus in a tensile testing experiment, is called the storage modulus, E''. The storage modulus is a measure of how much energy must be put into the sample in order to distort it. The difference between the loading and unloading curves is called the loss modulus, E". It measures energy lost
These figures show storage modulus behavior which is similar to typical behavior of viscoelastic materials, e.g., polymers, composites, polymer solutions, etc. As angular
Dough viscoelasticity With the exception of the Cf30 and Mf30 treatments, dough storage modulus (G '' ) profiles were usually linear, beginning at values greater than approximately 6 % strain or
The K value is known to be related with to the strength of dough (Sun et al., 2020), and its increasing pattern agreed with the changes in storage modulus. Larger n values were found for samples prepared using vertical mixers than for those prepared using Mixolab device at low salt level (0–2%), whereas highly salted dough showed similar n
The storage modulus is a measure of dough elasticity that refers to the energy held in the material after oscillation is eliminated, whereas the loss modulus is a measure of
In Fig. 1a the storage modulus G ′ of strong Bilux dough is plotted for four different water levels around the optimal value, together with the phase angle δ. Whereas the water content has a strong impact on the values of G ′ (and G ″), the phase angle δ turns out to be essentially independent of the water content.
Download scientific diagram | Behavior of the: a) storage modulus (G´), b) loss modulus (G´´), and c) phase angle (δ) of frozen french type bread dough during storage. Bars indicate standard
Frequency Sweep with storage modulus and loss modulus for millet-based dough. Storage modulus (G'') and Loss modulus (G'''') against temperature curve during temperature sweep test. Figures
The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law
The rheological data indicated a higher storage modulus (G′) compared to loss modulus (G″) in control compared with fermented dough with probiotics. The tan δ of dough treated with probiotics significantly increased after the time of incubation. Further studies are needed to improve its organoleptic properties.
An increased level of EF significantly enhanced the elastic character and textural properties of maize dough. The storage modulus (Gʹ) and loss modulus (G″) of the composite dough significantly increased compared with control dough. Sensory evaluation revealed that despite slight colour changes, in composite FB, the taste was at par with
The rheological properties at small deformations hardly depended on the cultivar. A higher water content of the dough resulted in a lower value for the storage modulus and a slightly higher value for tan δ. For both uniaxial and biaxial extension a more than proportional increase in stress was found with increasing strain, a phenomenon called
Fig. 3 show the effects of CMC at different concentrations on the rheological properties of frozen wheat and corn multigrain dough. Fig. 3 A and B show the storage modulus and loss modulus of wheat frozen dough. Fig. 3 C and D show the storage modulus and loss modulus of corn multigrain frozen dough. The dynamic rheology of dough is related to
A plate fixture of 40 mm in diameter was chosen, the space between plate was set to 1, 000 μm, the strain was set to 0.5% and the scanning frequency was set to 0.1–100 Hz and dynamic frequency scanning was performed at 25 °C. The storage modulus, loss modulus and loss tangent of dough were noted. The measurements were repeated three times.
The dough sheet was folded and turned 90° before the next sheeting. The folding, turning, and sheeting procedures were repeated 10 times before resting the dough sheets for another 30 min. Subsequently, the dough sheets were rolled until the thickness reached 1 mm. The expanded dough sheets were cut into 7 mm width strands to make fresh noodles.
pseudoplastic flow as does bread dough and many paints and cosmetics. A plot of viscosity versus shear rate for different types of materials is shown in Figure 2. non-linear and the storage modulus declines. So, measuring the strain amplitude dependence of the storage and loss moduli (G'', G") is a good first step taken in characterizing
Generally, protein addition decreases dough peak viscosity, final viscosity, and setback, due to starch dilution [13,14,15,17]. Soybean protein isolates and solid egg whites have been found to significantly increase the storage modulus of rice-based, gluten-free doughs . However, the latter authors report that although loaf specific volume and
Download scientific diagram | Effect of final dough temperature on the evolution of storage modulus (G′) and loss modulus (G″) with pulsation. Modulus: G′ (white symbol), G″ (black symbol).
The slope of the loading curve, analogous to Young''s modulus in a tensile testing experiment, is called the storage modulus, E''. The storage modulus is a measure of how much energy must be put into the sample in order to distort it. The difference between the loading and unloading curves is called the loss modulus, E". It measures energy lost
Han, Zhang, and Cao (2021) studied the effect of orange peel powder on rheological properties of wheat dough and found that the storage modulus (G'') and loss modulus (G") of wheat dough increased
Storage modulus (G′) and loss modulus (G″) are two key indicators of frequency sweep, reflecting the degree of dough elasticity and viscosity, respectively (Iuga et al., 2020). The tanδ could be used to indicate the polymer content and degree of polymerization, which is expressed by the ratio of G″ to G′.
Download scientific diagram | Rheological properties of frozen dough：（A）storage modulus of wheat dough,（B）loss modulus,（C）storage modulus of corn multigrain dough,（D）loss modulus
The small-deformation rheological properties, i.e., storage modulus G'' (ω), loss modulus G"(ω), creep-recovery compliance J(t), of the dough have been confirmed to follow the constitutive models, i.e., power-law, Burgers and power-law gel model, resulting in the relevant modeling parameters that are good indicators for the strength and
Dough viscoelasticity With the exception of the Cf30 and Mf30 treatments, dough storage modulus (G '' ) profiles were usually linear, beginning at values greater than approximately 6 % strain or
Effect of the cross-linker content on the storage modulus (G′) (a), loss modulus (G″) (b), and loss factor (tanδ) (c) of the as-prepared PAAm hydrogels prepared at an AAm concentration of 2.5
The storage modulus (G''), loss modulus (G") and loss tangent (tan δ) were carried out at a constant stress of 15 Pa for the frequency sweep tests and during heating from
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