The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow

Reduced elasticity and high stickiness of gluten-free bread doughs are major issues regarding the industrial breadmaking process. In this work, we compared traditional batch mixing with a revised continuous extrusion process and extensively study the rheological properties of both doughs. Shear viscosities were measured offline with a capillary rheometer and inline at the extruder die over a large range of apparent shear rates. Data were corrected for entrance effects, wall slip and non-Newtonian flow behaviour. Good agreement between inline and offline measured viscosities were supplemented by amplitude and frequency sweep tests. The results highlight that this extrusion process fostered the production of gluten-free bread dough. We demonstrated that extrusion processing support the combined mixing, kneading, and moulding of gluten-free dough in one single unit. This fundamental study linked physical dough characterization with applied engineering and yielded the understanding and processing of corresponding products.ISSN:0975-8402ISSN:0022-115

GM in Asian Auto Markets

We combine searches by the CDF and D0 collaborations for a Higgs boson decaying to W+W-. The data correspond to an integrated total luminosity of 4.8 (CDF) and 5.4 (D0) fb-1 of p-pbar collisions at sqrt{s}=1.96 TeV at the Fermilab Tevatron collider. No excess is observed above background expectation, and resulting limits on Higgs boson production exclude a standard-model Higgs boson in the mass range 162-166 GeV at the 95% C.L