The baking industry performs common technological (empirical)tests. Unfortunately, the results hardly predict the doughbehavior online. This paper first reviews the most commonmethods to assess the rheological properties of the dough,including empirical tests, small and large deformationsmethods. A second section describes the relations betweenrheological properties and dough behavior at the critical step ofdough mixing. We put forward a tentative interpretation of theserelations based on dough structural changes supported byresults from imaging or spectroscopic methods. Finally, areview of simple models consistent with the physicalunderstanding of the dough behavior is presented as tools thatscientist and engineers can use to interpret experimental data,perform system analysis and anticipate the product properties