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