Rheology of wheat flour dough at mixing
Résumé
The baking industry performs common technological (empirical)
tests. Unfortunately, the results hardly predict the dough
behavior online. This paper first reviews the most common
methods to assess the rheological properties of the dough,
including empirical tests, small and large deformations
methods. A second section describes the relations between
rheological properties and dough behavior at the critical step of
dough mixing. We put forward a tentative interpretation of these
relations based on dough structural changes supported by
results from imaging or spectroscopic methods. Finally, a
review of simple models consistent with the physical
understanding of the dough behavior is presented as tools that
scientist and engineers can use to interpret experimental data,
perform system analysis and anticipate the product properties