Large deformation extensional rheology of bread dough

The stress–strain curves of bread dough were derived under uniaxial compression, uniaxial tension and equi-biaxial tension loading conditions. In uniaxial compression, a lubricant was used to eliminate frictional effects between the loading platens and the sample. In uniaxial tension, cylindrical samples with thin flat discs at both ends (‘I’ samples) were tested. The discs at both ends were allowed to air-dry and were subsequently glued onto the loading platens. In equi-biaxial tension, a thin disc of dough was inflated into a bubble using pressurised air. The thickness at the top of the bubble was measured by shining a light through the walls of the bubble and recording the change in light intensity as the wall becomes thinner. All methods ensured that uniform deformation was obtained. Stress and strain were accurately evaluated using image analysis techniques. The tests were performed at various strain rates and speeds that defined the time dependence of the material. A non-linear viscoelastic model based on the Prony series and Van der Waals hyperelasticity was used to predict all test data. The model had a total of five material parameters and two time constants, which were set to represent the actual time scales of the experiments. A reasonable agreement between the experimental data and the chosen material model was observed.