Mullins-type effects in soft filled viscoelastic solids

面包面团每天都有大量的生产，需要改进加工工艺，特别是薄板轧制，为了实现这一点，我们建议创建一种新的材料数学描述。此外，利用面团流变学的知识可以极大地缩短小麦育种周期，因为烘焙质量与流变学密切相关。然后，这个数学框架可以应用于其他填充的粘弹性体系，一旦知道了它们的流变学描述和行为，对液晶的研究就可以用来开发人造肌肉材料。

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.