ABSTRACT
Dough is a thick, plastic mixture of flour and liquid, typi-
cally water, sometimes leavened using yeast or baking
powder, which is prepared during the manufacture of
baked foods. Since dough is an intermediate product that
requires subsequent handling and processing, its physical
properties are of major interest to processors who use
them to predict dough’s behavior during operations such
as mixing, sheeting, forming, proofing, or baking.
