Mathematical Characterization of the Compressive Stress‐Strain Relationships of Spongy Baked Goods

Abstract

ABSTRACT The compressive stress‐strain relationships of selected breads, English muffins and sponge cake were determined with a Universal Testing Machine and described mathematically in terms of a three‐parameter empirical model. These parameters gave account of the overall mechanical resistance of the sponge, the existence of a shoulder in its stress‐strain curve and the strain level at which densification of the sponge becomes the dominant deformation mechanism. They were also sensitive indicators of the changes that were observed in the stress‐strain relationship as a result of successive compression and could be used to distinguish between the deformation patterns of the various products.