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Fundamental studies on dough with the Brabender Extensograph. I.—determination of stress–strain curves
Author(s) -
Muller H. G.,
Williams Mary V.,
Eggitt P. W. Russell,
Coppock J. B. M.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120703
Subject(s) - strain (injury) , stress–strain curve , mathematics , food science , materials science , chemistry , composite material , biology , deformation (meteorology) , anatomy
A method is described for converting the empirical load–extension diagrams obtained by stretching flour–water–salt doughs on the Brabender Extensograph, into stress–strain curves plotted in absolute units. Probable errors are defined and assessed.