Uniaxial Compression of a Hard Wheat Flour Dough: Data Analysis Using the Upper Convected Maxwell Model

T7ze behavior of a hard wheat flour dough has been measured in lubricated uniCLrial compression experiments at compressional rates (crosshead speeds) of 0.2, 2 and 20 em/min. T7ze appropriate differential equation, derived for an upper convected MCLnvell model, while taking into account the changing strain rate during the compression at constant crosshead speed, was solved numerically. With a single choice ofmodel parameters (a viscosity and a relCLmtion time) there was swprisingly good agreement between the experimental and calculated results. Best fits were obtained, however, when the parameters were allowed to vary lvith crosshead speed, reflecting the broad rela:ration time distribution IoIO\'vl1 to exist in doughs.