Background of the project This project investigates a new method
for the separation of wheat dough into its constituents. The
separation occurs when dough is exposed to well-defined shear.
The separation process is based on the fact that dough has
viscoelastic properties and that its constituents differ in
rheological behaviour. Compared with traditional separation,
which is based on kneading and washing, the current process
offers several advantages. Less water and energy is needed,
while improved gluten properties can be expected. Aim During the
research we will try to understand the driving mechanism
responsible for the separation process and phenomena related to
this separation behaviour. This understanding of the mechanism
of the macroscopic separation process will be used into
development of new separators or applications. Approach The
separation process will be studied using a shearing device that
allows well defined deformation of concentrated biopolymer
systems. After shearing dough in this device a