Mechanical characterization and micromechanical modeling of bread dough. J.Rheol [http://dx.doi.org/10.1122/1.4768463]

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
considerably larger amount than from the compression test data. This could
indicate that “damage” is dominant along the gluten-starch interface, causing
debonding; the latter occurs less under compression loading, but is more
prevalent in tension and shear loading. A single-particle finite element model
was developed using starch as a filler contained in a gluten matrix. The interface
between starch and gluten was modeled using cohesive zone elements with damage/
debonding occurring under opening/tension and sliding/shear modes. The numerical
results are compared to experimental stress-strain data obtained at various
loading conditions. A comparison of stress-strain curves obtained from 2D and
3D single-particle models and a 2D multiparticle model led to good agreement,
indicating that the single-particle model can be used to adequately represent
the microstructure of the dough studied here.

 

http://www.journalofrheology.org/resource/1/jorhd2/v57/i1/p249_s1?isAuthorized=no

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