Bread dough rheology in biaxial and step-shear deformations

Abstract

We consider the use of a Lodge-type model with a damage function for the description of some bread dough rheology. The model has been reasonably successful in uniaxial elongation and shearing, and here, we investigate biaxial stretching, using a bubble method, and some step strain shear motions. The damage function, previously regarded as a function of the largest Hencky strain, is shown to be inadequate to describe biaxial stretching, and a modification is proposed. The sequence of step strains, with both reversing and steadily increasing steps, is reasonably well described by the model. The revised model can therefore describe small-strain motions, steady shearing, steady uniaxial and biaxial elongations, recoil, stress relaxation and step strain motions.