The forming of wheat flour dough sheets passing through a pair of cylindrical rolls is studied
experimentally and theoretically with regards to the stresses and strains experienced by the
dough. Experimental information is obtained using an instrumented sheeting apparatus,
which is similar in scale to small bakery equipment. The ratio of the feed sheet thickness to
the roller gap width has a strong influence on strains and stresses, whereas the speed of the
rollers is found to be of comparatively minor importance. An approximate model for the …