Abstract
Dough represents a decisive stage during manufactur ing of all products, which have as main ingredient flour. Rheology describes t he properties of doughs and explains their behavior during processing. Gingerbread dough is very complex. The aim of this work was to explore how replacement of wheat four with rye flour and restin g time improved dough rheology. Brabender Farinograph E and Farinograph method AACC 54-21, Constant Dough Weight Procedure were used to evaluate rheological properties of dough. Dough development was delayed through low water content and high level of sugars. Wheat flour repla cement with rye flour improved rheology, the doughs were formed more rapidly and were less sticky. Dough resting allows the flour components to hydrate and the dough become more consistent and dryer. A 25-30% wheat flour replacement seemed to be optimum.
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