In this paper, an original method of evaluating the physical properties of wheat-flour-water systems using high-frequency low-power ultrasound is presented. Most of the experiments were performed with a reflectance technique measuring the acoustic impedance of doughs. The velocity of propagation, attenuation and viscoelastic moduli have been evaluated for both compressional and shear ultrasonic waves in the interval 2-10 MHz for doughs of different hydrations. The 53% water content was found to be critical with respect to the presence of free water. The influence of the mixing and rest times on the longitudinal ultrasonic parameters is also studied.
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In this paper, an original method of evaluating the physical properties of wheat-flour-water systems using high-frequency low-power ultrasound is presented. Most of the experiments were performed with a reflectance technique measuring the acoustic impedance of doughs. The velocity of propagation, attenuation and viscoelastic moduli have been evaluated for both compressional and shear ultrasonic waves in the interval 2-10 MHz for doughs of different hydrations.
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