Abstract
AbstractRheological properties of dough are important since they affect the quality of the baked product. In addition, they are interesting since they provide information on dough structure. Instruments used for quality control in mills and bakeries are reviewed. Experiments at constant stress or at constant rate of deformation are discussed as examples of experimental techniques suitable for description of dough properties in physically simple terms. Relationships between dough structure and rheological properties are also covered.
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