Faculty Advisor

Shivkumar, Satya

Abstract

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.

Publisher

Worcester Polytechnic Institute

Date Accepted

January 2016

Major

Mechanical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Mechanical Engineering

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