Rheology and texture of doughs: applications on wheat and corn

Abstract

A dough made of maylacceou materials shows a viscoelastic behavior, its macroestructural behavior depends on processing conditions, its constitutents and the interaction among them. Studies on dough rheology and texture are useful and important for applications that include ingredient specifications, quality control, product design and adaptation of new processing technologies. This work is a review of rheological and textural principles, testing methods and characteristics of wheat and com doughs.

Keywords

• dough
• rheology
• texture
• wheat
• corn