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Mechanical Characterisation, Processing and Microstructure of Wheat Flour Dough

By Mohd Afandi P Mohammed


The mechanical behaviour of dough, gluten and starch was studied in an effort to\ud investigate whether bread dough can be treated as a two phase (starch and gluten)\ud composite material. Mechanical loading tests revealed rate dependent behaviour for\ud both the starch and gluten constituents of dough. There is evidence from Cryogenic\ud Scanning Electron Microscopy (Cryo-SEM) that damage in the form of debonding\ud between starch and gluten occurs when the sample is stretched. In addition, the Lodge\ud material model was found to deviate from the tension and shear stress-strain test data\ud by a considerably larger amount than from the compression test data. This could\ud indicate that ‘damage’ is dominant along the gluten-starch interface, causing\ud debonding; the latter occurs less under compression loading, but is more prevalent in\ud tension and shear loading. A single-particle finite element model was developed\ud using starch as a filler contained in a gluten matrix. The interface between starch and\ud gluten was modelled using cohesive zone elements with damage/debonding occurring\ud under opening/tension and sliding/shear modes. The numerical results are compared\ud to experimental stress-strain data obtained at various loading conditions. A\ud comparison of stress-strain curves obtained from 2D and 3D single-particle models\ud and a multi-particle model led to good agreement, indicating that the single-particle\ud model can be used to adequately represent the microstructure of the dough studied\ud here. Finally, the simulation of extrusion was performed using the finite element\ud method, where demonstration of the predictive capability of a continuum numerical\ud model with small scale experimental results was performed.Imperial Users onl

Publisher: Mechanical Engineering
Year: 2012
OAI identifier:

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