Rheology dough

Caballero PA, Gomez M and Rosell CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J Food Eng 81 42—53. 

M Ciaffi, L Tozzi, D Lafiandra. Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters. Cereal Chem 73 346-351,1996. 

However, recent publications are indicating a switch to describing dough quality by dough rheology, including extensional rheometry. Some of these rheology-based methods are summarized below. 

Doublier J-L. In Faridi H, Faubion JM, eds. Dough Rheology and Baked Product Texture. New York, NY Van Nostrand Reinhold 1990 111. 

Levine, H. and Slade, L. (1990). Influences of the glassy and rubbery states on the thermal, mechanical, and structural properties of doughs and baked produets. In H. Faridi and J.M. Faubion (Eds.), Dough Rheology and Baked Product Texture. Van Nostrand Reinhold, New York, pp. 157-330. 

Wrigley, C.W. et al., Protein-protein interactions essential to dough rheology, in Interactions The Keys to Cereal Quality, Hamer, R.J. and Hoseney, R.C., Eds., American Association of Cereal Chemists, Inc., St. Paul, MN, 1998, p. 17. 

Rosell, C.M., Rojas, J.A., and Benedito de Barber, 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15, 75-81. 

Cenkowski, S., Dexter, J.E., and Scanlon, M.G. 2000. Mechanical compaction of flour The effect of storage temperature on dough rheological properties. Can. Agric. Engin. 42, 33-41. 

Bloksma, A. H. 1990. Dough structure, dough rheology and baking quality. Cereal Foods World 35 237-244. 

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