Abstract
The rheology of wheat flour dough has been a topic of much interest to cereal chemists for several decades (Schofield and Scott Blair, 1932). The flow and deformation behavior of doughs are recognized to be central to the successful manufacturing of bakery products. A natural consequence of this long-lasting interest is that the technical literature related to dough rheology is extensive and, for newcomers to the field, a challenge to cover.
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Menjivar, J.A. (1990). Fundamental Aspects of Dough Rheology. In: Faridi, H., Faubion, J.M. (eds) Dough Rheology and Baked Product Texture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0861-4_1
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DOI: https://doi.org/10.1007/978-1-4613-0861-4_1
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