Mullins-type effects in soft filled viscoelastic solids

每天都要制作大量的面团，需要改进加工工艺，特别是擀面工艺。为此，我们建议用一种新颖的数学方法来描述这种材料。此外，利用面团流变学知识，小麦育种周期可以大大缩短，因为烘焙质量与流变学密切相关。数学框架可以应用于其他填充粘弹性系统，一旦液晶的流变描述和行为已知，液晶的工作可能用于开发人造肌肉材料。

Bread dough is made in vast quantities daily, and improvements in processing,especially sheet rolling,are needed,and to enable this we propose to create a novel mathematical description of the material. Also, wheat breeding cycles can be drastically shortened by using knowledge of dough rheology, since baking quality is closely linked to rheology. The mathematical framework can then be applied to other filled viscoelastic systems, and work on liquid crystals may be used to develop artificial muscle material, once their rheological description and behaviour are known.