Cereal Chem 56:232 - 235.  |  VIEW ARTICLE
Nonlinear Creep and Creep Recovery of Wheat-Flour Doughs.

G. E. Hibberd and N. S. Parker. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Measurements of creep and creep recovery of nonyeasted wheat-flour doughs have been made in simple shear over a range of applied stresses and with the stress applied for a range of times. The measurements confirm the nonlinear viscoelastic character of dough, give no evidence for a yield value, and show that within the time of measurement of creep (up to 10,000 sec) the rate flow does not become constant, ie, the flow cannot be considered to become purely viscous. Over a limited range of stress and time, the nonlinear creep behavior can be characterized by independent functions of stress and time. These functions can be used to predict the recovery for short times after removal of the stress.