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Mechanical characterization and micromechanical modeling of bread dough. J.Rheol []

The mechanical behavior of dough, gluten, and
starch was studied in an effort to investigate whether bread dough can be
treated as a two phase (starch and gluten) composite material. Mechanical
loading tests revealed rate-dependent behavior for both the starch and the
gluten constituents of dough. There is evidence from cryo-scanning electron
microscopy that damage in the form of debonding between starch and gluten
occurs when the sample is stretched. In addition, the Lodge material model was
found to deviate from the tension and shear stress-strain test data by a

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