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Aspects of elongational testing with bread dough
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10.1122/1.3690178
/content/sor/journal/jor2/56/2/10.1122/1.3690178
http://aip.metastore.ingenta.com/content/sor/journal/jor2/56/2/10.1122/1.3690178

Figures

Image of FIG. 1.
FIG. 1.

Elongational stresses vs Hencky strain for various diameter JANZ dough cylinders at an elongational rate of 0.01 s−1, RH of 52% and temperature 24 °C. The increase in stress in the smaller cylinders is striking.

Image of FIG. 2.
FIG. 2.

Showing the variable deformation rate in the Kieffer test. The crosshead moves at 3.3 mm/s after the initial take-up period. The specimens are 20 mm2 in cross-sectional area.

Image of FIG. 3.
FIG. 3.

5 mm diameter dough cylinder prepared on the half-mould.

Image of FIG. 4.
FIG. 4.

Manually cut square dough specimen; 5 mm in width and height.

Image of FIG. 5.
FIG. 5.

Measured loads vs Hencky strain for 5 mm diameter dough cylinders at an elongational rate of 0.01 s−1 and RH of 52% and temperature 24 °C. The heavy line is the median curve and the standard deviation at a strain of 2.4 is 9.7%.

Image of FIG. 6.
FIG. 6.

The median curves of the measured load with Hencky strain at RH of 52% and 97% for the 5 mm diameter dough cylinders. Elongational rate of 0.01 s−1, temperature 24 °C.

Image of FIG. 7.
FIG. 7.

The median curves of the measured load with Hencky strain at RH of 52% and 97% for 20 mm diameter dough cylinders. Elongational rate of 0.01 s−1, temperature 24 °C.

Image of FIG. 8.
FIG. 8.

Elongational stresses vs Hencky strain for the 5 mm diameter dough cylinders and 5 mm square dough specimens at RH of 52% and 97%. Elongational rate of 0.01 s−1, temperature 24 °C.

Image of FIG. 9.
FIG. 9.

Elongational stresses vs Hencky strain for the 5 mm square dough specimen and various diameter (≥10 mm Fig. 9) dough cylinders at RH of 52%, 24 °C.

Image of FIG. 10.
FIG. 10.

Microstructure of the 5 mm square dough specimen before testing. No structural orientation is seen.

Image of FIG. 11.
FIG. 11.

Microstructure of the 5 mm diameter dough cylinder before testing. Some aligned structure is seen.

Image of FIG. 12.
FIG. 12.

Microstructure of the 15 mm diameter dough cylinder before testing. Orientation is not discernable.

Tables

Generic image for table
TABLE I.

Physiochemical properties of JANZ dough.

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/content/sor/journal/jor2/56/2/10.1122/1.3690178
2012-03-05
2014-04-16
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752b84549af89a08dbdd7fdb8b9568b5 journal.articlezxybnytfddd
Scitation: Aspects of elongational testing with bread dough
http://aip.metastore.ingenta.com/content/sor/journal/jor2/56/2/10.1122/1.3690178
10.1122/1.3690178
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