The influence of water content on wheat dough in changing the rheological characteristics and quality of the finished product

Abstract

The most important task facing the baking enterprise under market conditions is the production of bakery products with the best qualities that can be achieved from a particular batch of processed flour. In producing bakery products, wheat flour is the most volatile commodity. Then in order to obtain finished products with desired texture parameters the rheological properties of the semi-finished baking properties created from the raw materials and formulation products must be controlled