Dough

Understanding the rheological properties of dough is essential for optimizing baking performance. By measuring dough behavior during mixing, proofing, and development stages, bakers can gain valuable insights into how their dough will perform. This type of analysis gives bakers the power to make significant adjustments to recipes prior to the first bake, improving quality and saving on product costs. In fact, with proper rheological analysis of dough in each stage of production, final baked products will be consistent in texture and flavor.