ABSTRACT
Bread quality is an important factor to consider before buying it. The bread makers elaborate on them, and they need parameters of quality to obtain the best product. To evaluate the bread quality, there are some methods used, such as bread volume measurement and texture profile analysis. However, there are rheological studies carried out in dough which give an idea of the quality through viscoelasticity evaluation. Oscillatory dynamic studies are used to define the changes in the chemical components in baking. The objective of this review is to report the viscoelastic effects experienced at each stage of the process due to changes in gluten and starch of the dough using the dynamic oscillation method. For example, the elastic moduli (G′) decrease when the protein is damaged in the mixing, fermentation, and baking. On the other hand, tan δ decreases at high temperatures in the oven due to the starch gelatinization and water evaporation, forming a rigid and porous structure characteristic of the bread.
