Applications of rheological analysis to dough and texture analysis to bread

Abstract The assessment of dough and product quality through texture analysis are essential tools for bread product development and manufacture. This chapter describes the terms used in texture analysis of the intermediate product (dough) and the final baked product. It considers the principles connected with the measurement of the rheological properties of dough and their practical relevance. For the final baked product the texture of the crust and the crumb structure along with freshness, volume, and appearance are all important criteria by which the product quality is judged. Some of the tests and instruments used for these tasks are described. Potential trends for instrumentation and measurement techniques are discussed.