The effect of pre-test deformation on dough rheology |
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| Authors: | Roger I. Tanner Fuzhong Qi Surjani Uthayakumaran Shao Cong Dai |
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| Affiliation: | 1. School of Aerospace, Mechanical and Mechatronic Engineering, University of Sydney, Sydney, NSW, 2006, Australia
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| Abstract: | We show that the strain involved in forming a dough specimen before testing will often radically alter the measured rheological properties in shear and in elongation if these pre-strains are greater than about 0.5 (Hencky strain). It is shown that this may be accounted for by changing the G(1) value used in the damage function model to a relevant value. |
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