Modelling soft filled viscoelastic solids

小麦面团每天都有大量的生产，需要改进加工工艺，特别是压片（轧制）和挤压。为了实现这一点，我们将创建一个新的数学描述的材料，这将是有用的预测加工产品的形状。由于面团流变学特性与烘焙品质密切相关，因此，应用该模型可缩短小麦育种周期。一些澳大利亚小麦将被考虑和他们的流变学将被比较。

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.