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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.
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...
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