Baking Quality of Bread Flour (Sponge-Dough, Pound-Loaf Method) with Determination of Rheological Behavior in Wheat Flour and Whole Wheat Flour

This poster describes the use of CHOPIN’s Mixolab to measure the rheological properties of dough subject to the dual stress of mixing and temperature changes in order to evaluate the potential to predict baking quality (Sponge-Dough method) of bread flour.