During mechanical development dough is subjected to both shear and extensional
deformations. Thus, it is expected that both flow conditions contribute to the development of
dough. In order to monitor rheological changes, occurring during mixing, shear and
extensional properties of dough prepared with two flours of different strength and various
levels of mixing energy were determined using fundamental rheological methods.
Rheological measurements included: small deformation and large deformation (shear test) …