This study presents a description of the mechanics of forming dough pieces into cylindrical (cylinder-like) shapes. Based on the configuration of forming, the movement of the formed piece and its surface deformations were described. Kinematic relationships concerning the dough piece material as a rheological fluid were formulated. Next, the relationships coupling the kinematic quantities present with both descriptions were determined. The components of the deformation rate tensor, presented in the assumed forming configuration (cylindrical coordinate system), describe the velocity distribution on the surface of dough piece being formed and deformed. The determined kinematic quantities and their interrelations may be used to describe the process of forming dough pieces into cylindrical shapes.

The study presents an attempt at increasing the effectiveness of the crushing process through the application of a new original crumbling system. In the process of crushing materials, friction is present in many crushers as extremely significant or even dominating factor. The proposed construction solution is characterized by the occurrence – always on one of the working surfaces – of the static friction factor, and thus a friction that is greater than the kinetic friction.

This study presents general properties of dough as demonstrated within the period of its technological usefulness (i.e, approx. up to 30 min). Eight (8) types of dough made of four (4) types of flour were subjected to experimental tests. During examination of dough, treated as a non-Newtonian fluid, its non-Newtonian (apparent) viscosity was determined as well as its correlations with other rheological quantities. The results of the study were shown in diagrams presenting the course of particular quantities and model correlations of examined types of dough. These relations were used to determine one general expression modeling rheological properties of examined doughs.

This study presents a forming configuration being an original three-dimensional geometrical model of forming dough pieces into spherical forms. Based on the forming configuration, the description of motion for a formed dough piece was made according to the principles of motion of a rigid body. Kinematic relationships concerning the dough piece material as a rheological fluid were formulated in accordance with the laws of fluid mechanics. Next, the relationships between the kinematic quantities present in both descriptions were defined. Presented in the assumed forming configuration (spherical coordinate system), the components of the deformation velocity tensor describe the velocity distribution over the surface of the formed and deformed dough piece. Determined kinematic quantities, as well as the relationships defined between them, describe the kinematics of forming dough pieces, and can be used to provide a dynamic description of the process of fanning dough pieces into spherical forms.