Flow behaviour parameters of wheat flours using triaxial cell

Abstract

Whole wheat and enriched wheat flours were tested using a triaxial testing apparatus to examine their flow behavior. Confining pressures of 100, 200 and 300 kPa were applied. Based on the experimental data, the yield loci of mohr circles, which represent the flow behavior, were studied. Whole wheat flour has cohesion of 53 kPa and angle of internal friction of 29.50°, and for enriched wheat flour cohesion was 47 kPa and internal friction was 21.05°.