Stress Concentration Analysis in A Heterogeneous Dough Gas Cell Wall at The Microscale: the effect of gluten/starch interaction and rheological moduli ratio
Analyse de la concentration de contrainte dans une paroi hétérogène de pâte à l'échelle microscopique: effet des interactions gluten/amidon et du ratio des modules rhéologiques
Résumé
The unidirectional extension of a bread dough gas cell wall (GCW) composed of a single starch granule surrounded by gluten was considered in order to analyse where stress concentrated the most. The impact of gluten/starch interactions (cohesion or non-cohesion) and rheological moduli ratio on stress concentration was numerically assessed in 2D and 3D using the linear and nonlinear Structural Materials Modules available in COMSOL Multiphysics. A first linear viscoelastic 1-element generalized Maxwell (1-EGM) model which is theoretically suited for infinitesimal strains (