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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Acknowledgement
We are grateful to the Australian Research Council for the financial support via grants DP0771339 and DP1095097.
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Tanner, R.I., Qi, F., Uthayakumaran, S. et al. The effect of pre-test deformation on dough rheology. Rheol Acta 52, 33–38 (2013). https://doi.org/10.1007/s00397-012-0665-3
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DOI: https://doi.org/10.1007/s00397-012-0665-3