Abstract
The viscoelasticity of “Dango” dough without “Yomogi” was investigated, which is the most important factor on studying the rheological properties of “Sasa-Dango.” It was found that the mechanical model of “Dango” was able to be expressed approximately in the eight elements model, that is, one Hookean model, two Voigt models, one Newtonian model and one plastoelastic model as a result of analysing the creep and the creep recovery curves. In the case of “Dango” prepared with only “mochi (glutinous)” rice powder (“Mochi-dango”), the strain of Voigt body had the largest ratio (49.4%) in the total strain, and the strain of Hookean body, plastoelastic body and Newtonian body followed in turn. On the other hand, the strain of the plastoelastic body had the largest ratio (33.4%) in the total strain of “Dango” prepared with only “uruchi (nonglutinous)” rice powder (“Uruchi-dango”), and the strain of Hookean body, Voigt body and Newtonian body followed in turn. The elastic modulus of Hookean body and plastoelastic body was the largest for “Uruchi-dango” and “Mochi-Uruchi mixture dango” and “Mochi-dango” followed in turn. On the contrary, viscosity of Newtonian body and viscosity and elastic modulus of Voigt body for “Mixture dango” had the lowest value. The viscosity of Voigt body for “Mochi-dango” had higher value than that of elastic modulus when compared with “Uruchi-dango.”
