Mullins-type effects in soft filled viscoelastic solids. 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 ....Mullins-type effects in soft filled viscoelastic solids. 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.Read moreRead less