Simulating bread dough

Volkanatar · November 8, 2023, 13:14

Hello foamers,

i wanted to ask if somebody in the forum has ever worked on a case of a bread dough? I'd appreciate every hint about constitutive models. Which one to select?

Best regards

tomf · November 9, 2023, 04:29

Hi,

In the end I have never started the project, but we were once asked if this could be done, so I started out with some investigations. I think you may find rheoTool interesting. If I remember correctly I came to the conclusion some kind of viscoelastic model was necessary taking the rise of the dough into account as well as some of the internal stresses, but I have to be honest and think the details are lost.

Best regards,
Tom

Volkanatar · November 10, 2023, 08:15

Hello Tom,

thank you very much for your time and answer. I found out that White-Metzner constitutive model would be the best fit for the viscoelasticity of dough. I just need to figure out how can i find out the solvent and polymeric viscosity and other fitting parameters through rhelogical experiments.

Any help would be appreciated

Best regards and nice weekend

November 8, 2023, 13:14	Simulating bread dough	#1
Volkanatar New Member Volkan Atar Join Date: Oct 2022 Posts: 19 Rep Power: 3	Hello foamers, i wanted to ask if somebody in the forum has ever worked on a case of a bread dough? I'd appreciate every hint about constitutive models. Which one to select? Best regards

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November 9, 2023, 04:29		#2
tomf Senior Member Tom Fahner Join Date: Mar 2009 Location: Breda, Netherlands Posts: 634 Rep Power: 32	Hi, In the end I have never started the project, but we were once asked if this could be done, so I started out with some investigations. I think you may find rheoTool interesting. If I remember correctly I came to the conclusion some kind of viscoelastic model was necessary taking the rise of the dough into account as well as some of the internal stresses, but I have to be honest and think the details are lost. Best regards, Tom

November 10, 2023, 08:15		#3
Volkanatar New Member Volkan Atar Join Date: Oct 2022 Posts: 19 Rep Power: 3	Hello Tom, thank you very much for your time and answer. I found out that White-Metzner constitutive model would be the best fit for the viscoelasticity of dough. I just need to figure out how can i find out the solvent and polymeric viscosity and other fitting parameters through rhelogical experiments. Any help would be appreciated Best regards and nice weekend