Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps
A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Dedey, Kossigan Bernard [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Al - Luo, Xixi ELSEVIER, 2018, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:308 ; year:2021 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.jfoodeng.2021.110669 |
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| 520 | |a A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. | ||
| 520 | |a A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. | ||
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10.1016/j.jfoodeng.2021.110669 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001789.pica (DE-627)ELV054260833 (ELSEVIER)S0260-8774(21)00194-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dedey, Kossigan Bernard verfasserin aut Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. Viscoelasticity Elsevier Rupture Elsevier Visco-hyperelasticity Elsevier Grenier, David oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:308 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110669 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 308 2021 0 |
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10.1016/j.jfoodeng.2021.110669 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001789.pica (DE-627)ELV054260833 (ELSEVIER)S0260-8774(21)00194-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dedey, Kossigan Bernard verfasserin aut Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. Viscoelasticity Elsevier Rupture Elsevier Visco-hyperelasticity Elsevier Grenier, David oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:308 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110669 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 308 2021 0 |
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10.1016/j.jfoodeng.2021.110669 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001789.pica (DE-627)ELV054260833 (ELSEVIER)S0260-8774(21)00194-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dedey, Kossigan Bernard verfasserin aut Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. Viscoelasticity Elsevier Rupture Elsevier Visco-hyperelasticity Elsevier Grenier, David oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:308 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110669 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 308 2021 0 |
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10.1016/j.jfoodeng.2021.110669 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001789.pica (DE-627)ELV054260833 (ELSEVIER)S0260-8774(21)00194-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dedey, Kossigan Bernard verfasserin aut Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. Viscoelasticity Elsevier Rupture Elsevier Visco-hyperelasticity Elsevier Grenier, David oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:308 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110669 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 308 2021 0 |
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10.1016/j.jfoodeng.2021.110669 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001789.pica (DE-627)ELV054260833 (ELSEVIER)S0260-8774(21)00194-1 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dedey, Kossigan Bernard verfasserin aut Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. Viscoelasticity Elsevier Rupture Elsevier Visco-hyperelasticity Elsevier Grenier, David oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:308 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110669 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 308 2021 0 |
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The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. 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Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps |
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A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. |
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A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. |
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A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule surrounded by various proportions of gluten typical of GCWs when about to rupture. Finite element simulations were carried out in 2D using linear viscoelasticity and visco-hyperelasticity. Strain orders of magnitude and rates relevant to dough during baking were applied as boundary conditions for two plausible sets of mechanical properties before and after protein coagulation and starch gelatinization (T 70–80 °C). The average stress within the GCW was found to be strongly dependent on the starch fraction. Gluten-starch interactions influenced average stress values considerably when the starch fraction was greater than 11% v/v. The locations within the GCW where rupture was most likely to be initiated were identified by mapping maximal stress points using stress field and triaxiality analysis and the findings were discussed. |
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