Cereal Chem 54:1152 - 1158.  |  VIEW ARTICLE
Use of the Chopin Alveographe as a Rheological Tool. II. Dough Properties in Biaxial Extension.

B. Launay and J. Bure. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Using the equation proposed by Bloksma for calculating dough thickness at any point of the dough bubble, which was shown to be generally valid, it is possible to evaluate stress (sigma), strain (epsilon), and strain rate (epsilon) during inflation. In biaxial extension sigma is shown to depend on epsilon following a power law, and on epsilon, exhibiting epsilon-hardening behavior. A limited comparison between properties in simple shear and in biaxial extension is possible. The epsilon-hardening characteristics explain why too simple rheological models cannot account for the Alveogram's shape.