Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids

Abstract: Dough is the intermediate product in the transformation of fluurs to bread or to other baked products. Rheological properties of dough and gluten are important since they affect the quality of the baked product. They are also important because the provide information on dough structure. As with any other material, the rheological properties of dough are determined by its composition (protein, starch, lipid and water content) and structure