Bibliografie

(eng): Motivated by the fact that various experimental results yield strong confirmatory support for the hypothesis that "the mixing of a wheat-flour dough is essentially a rate-independent process", this paper examines how the mixing can be modelled using the rigorous mathematical framework developed to model an incremental time evolving deformation of an elasto-plastic material. Initially, for the time evolution of a rate-independent elastic process, the concept is introduced of an /emph{„energetic solution“} /cite{mtl} as the characterization for the rate-independent deformations occurring. The framework in which it is defined is formulated in terms of a polyconvex stored energy density and a multiplicative decomposition of large deformations into elastic and nonelastic components. The mixing of a dough to peak dough development is then modelled as a sequence of incremental elasto-nonelastic deformations. For such incremental processes, the existence of Sobolev solutions is guaranteed.