ICAR Research Data Repository for Knowledge Management

Rheological characteristics of doughs are of vital importance to bakery industry in predicting processing characteristics of dough and the quality of the end products. These also play a role in quality control programme and establishment of specifications for ingredients and the final products. Consequently, the reliability of the methods used for determining the rheological characteristics of dough assume vital importance. These methods are, therefore, critically analyzed and their limitations are pin-pointed. Use of computerized instruments is advantageous for more accurate, rapid and reproducible calculations of the curve parameters.