The texture of bread is strongly influenced by the cell structure and the extent of staling during storage. The goal of this project was to examine and analyze the effect of stress on cell structure. Bread crumb was digitally modeled in both MATLAB and SolidWorks, tensile testing was performed with an Instron machine, and microscopes were used to visually inspect both the effects of force and the fracture pattern. The results indicated that the open and closed cell ratio of bread crumb does not initially change within the testing period of one week. The cells elongate in the direction of the tensile force and the cell wall ruptures at high stresses, with a mixed intracellular and transcellular fracture. Staling does not have a significant effect on cell structure.
Worcester Polytechnic Institute
Major Qualifying Project
All authors have granted to WPI a nonexclusive royalty-free license to distribute copies of the work, subject to other agreements. Copyright is held by the author or authors, with all rights reserved, unless otherwise noted.