Highlights•Processing steps influencing gluten protein network development and structure
are discussed.•The influence of some typical wheat flour dough ingredients on gluten …

Instrumental texture tests on cooked noodles are valuable research tools and are well suited
for monitoring noodle texture after changes in formulations, raw materials, and processing …

X-ray micro-tomography and a volume stitching strategy were combined to create a high
resolution 3D image of entire cross sections (slices) of bread. Morphological analysis of …

This work contributes to a better understanding of the relationship between the rheological
performance of dough and puff pastry quality, considering the lack of literature in …

Extensive movement of the liquid phase relative to the solids in solid–liquid pastes during
extrusion forming is an undesirable process phenomenon. The impact of formulation and …

Highlights•Basic knowledge models (BKMs) are defined proposed for each operation of
bread making.•BKM is derived from energy balance during mixing to predict dough …

Bread dough (a flour–water system) has been rheologically characterized using a parallel-
plate, an extensional, and a capillary rheometer at room temperature. Based on the linear …

Experiments were carried out to study the effects of resting time (also well known as first
proofing) on properties of dough and bread. Three resting times were used in the …

The effects of sheeting on bread dough development and baked loaf quality were
investigated, using Dynamic Dough Density and springback to quantify development, and …

Stretching a pizza dough with a rolling pin is a nonprehensile manipulation. Since the object
is deformable, force closure cannot be established, and the manipulation is carried out in a …