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FACTORS AFFECTING FRACTURE PROPERTIES OF SHORT‐DOUGH BISCUITS
Author(s) -
BALTSAVIAS A.,
JURGENS A.,
VLIET T. VAN
Publication year - 1997
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1997.tb00111.x
Subject(s) - fracture (geology) , materials science , composite material , bending , strain (injury) , deformation (meteorology) , stress (linguistics) , stress–strain curve , food science , chemistry , medicine , linguistics , philosophy
Fracture properties of short‐dough biscuits were determined in three‐point bending tests. Biscuits exhibited an essentially elastic behaviour and fractured at small strain. Span length did not influence the parameters measured, in accordance with theory. Biscuits fractured with the bottom side upwards had slightly higher fracture stress and fracture strain than those in the inverted position. Presumably, air cells at the bottom side acted as sites of stress concentration. Fracture strain was strain‐rate dependent over the range studied possibly due to local plastic deformation. Reducing the fat content increased the fracture stress of the biscuits, which indicates that the method provides a useful tool for discriminating among short‐dough biscuits of various composition.