Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough

Abstract

The most important task facing the baking industry is to ensure the production of high quality products and of diverse range. Carrying out kneading has a great influence on the course of the technological process of preparation of wheat bread and its quality. Kneading the dough is the most important initial stage of the production of wheat bread, which occurs, first, the formation of the dough as a single homogeneous system, and, secondly, giving this system certain rheological properties, ensuring the optimal flow of all technological processes