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Title: A micromechanics model for bread dough

The mechanical behaviour of dough and gluten was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. The dough and gluten show rate dependent behaviour under tension, compression and shear tests, and non-linear unloading-reloading curves under cyclic compression tests. There is evidence from cryo-Scanning Electron Microscopy (SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. A composite finite element model was developed using starch as filler and gluten as matrix. The interaction between the starch and gluten was modelled as cohesive contact. The finite element analysis predictions agree with trends seen in experimental test data on dough and gluten, further evidence that debonding of starch and gluten is a possible damage mechanism in dough.
Authors:
; ; ;  [1]
  1. Imperial College London, Mechanical Engineering Department, London SW7 2AZ (United Kingdom)
Publication Date:
OSTI Identifier:
22390900
Resource Type:
Journal Article
Resource Relation:
Journal Name: AIP Conference Proceedings; Journal Volume: 1642; Journal Issue: 1; Conference: ICCMSE-2010: International Conference of Computational Methods in Sciences and Engineering 2010, Kos (Greece), 3-8 Oct 2010; Other Information: (c) 2015 AIP Publishing LLC; Country of input: International Atomic Energy Agency (IAEA)
Country of Publication:
United States
Language:
English
Subject:
36 MATERIALS SCIENCE; BREAD; COMPOSITE MATERIALS; COMPRESSION; FILLERS; FINITE ELEMENT METHOD; NONLINEAR PROBLEMS; SCANNING ELECTRON MICROSCOPY; SHEAR; STARCH; UNLOADING