Modelling soft filled viscoelastic solids

小麦面团每天都要大量生产，需要改进加工工艺，特别是在压片（轧制）和挤压方面。为了实现这一点，我们将创建一种新的材料数学描述，这将有助于预测加工产品的形状。小麦的烘焙质量与面团的流变特性密切相关，利用模型流变参数可以缩短小麦的育种周期。一些澳大利亚小麦将被考虑和他们的流变学将进行比较。

Wheat flour doughs are made in vast quantities daily, and improvements in processing, especially in sheeting (rolling) and extrusion are needed. To enable this we will create a novel mathematical description of the material which will be useful for predicting the shapes of processed products. Wheat breeding cycles can be shortened by using the model rheological parameters, since baking quality is closely linked to dough rheology. A number of Australian wheats will be considered and their rheologies will be compared.