TeranGroup presents a "novel thermomechanical model" for simulating rising dough and the properties of bread, cookies, pancakes, etc. Heat transfer with thermal expansion is used to model thermal variations in material properties. Water- based mass transfer is resolved through the porous mixture, gas represents carbon dioxide produced by leavening agents in the baking process and dough is modeled as a viscoelastoplastic solid to represent its varied and complex rheological properties.
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