3.3. Stress relaxation of mantou
Fundamental viscoelastic properties of foods have frequently
been measured by stress relaxation. Table 2 lists the fitting
parameters of the PelegeNormand model for mantou with
various amounts and particle sizes of PCF. Results showed
that the stress relaxation data of mantou in this study were
well fitted (R2 > 0.99) to the PelegeNormand model (Equation
1). Thus we could obtain the F0, k1, and k2 parameters by
regression. A high k1 value indicates a pronounced elastic
behavior. The k2 value is representative of the degree of solidity
and it varies from 1 (for a material that is truly a liquid) to
infinity (for an ideal elastic solid in which the stress does not
relax) [23].