Rheology of bread dough

Chin, N.L., and Campbell, G.M. (2005). Dough aeration and rheology. II. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough, J. Sci. Food Agriculture 85 2194-2202. 

The thiol—disulfide bonding system is important in the physical properties of a number of foods (134). Various enzymes catalyze the oxidation of thiols, the rearrangement of disulfide bonds, and the interchange of thiol-disulfide (135-141). The significance of these enzymes, some of which are found in baker s yeast (137), in the rheology of bread doughs, in other food systems, or in modifying novel proteins such as the keratins remains to be determined. 

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