摘要：The rheological properties of dough which is an intermediate product in breadmaking is important because of its direct effect on bakery products and its characteristic of giving information about the structure of dough. In this paper, the results taken by the instruments improved for determining the rheological properties of dough such as farinograph, extensograph, alveograph and maturograph together with the results taken by the mechanical model used for measuring the constant shear stress and shear rate are being discussed.
