Aspects of elongational testing with bread dough

We refer to the elongational testing of bread dough using a constant strain rate and specimens of varying initial diameter. Previously we found that 5 mm diameter specimens showed a much larger tensile stress for a given strain and strain rate than larger (20 mm diameter) specimens [Tanner et al., in Proceedings of the 5th International Symposium on Food Rheology and Structure, edited by P. Fischer, M. Pollard, and E. J. Windhab (ETH, Zurich, 2009), pp. 348–351]. It is important to understand this result because if it is true it is not possible to write a simple constitutive equation for the dough. In this paper, we examine the roles of ambient humidity and method of specimen preparation. The latter factor was seen to be crucial to obtaining consistent results in elongational testing of dough with different size specimens; it seems essential to limit pretest deformation to a Hencky strain of about 0.5 (extension ratio of about 1.6). Ambient humidity variations also affected the results, but the apparent shift with diameter was much smaller.