dough rheology

Dough rheology refers to how dough responds to forces, describing its flow and deformation behavior. It involves understanding whether dough behaves more like a solid, keeping its shape, or more like a liquid, flowing under pressure. Factors such as elasticity (springiness), viscosity (thickness), and extensibility (stretchiness) influence how dough handles during mixing, shaping, and baking. By studying rheology, bakers can optimize recipes and processing conditions to achieve desired texture and structure in baked goods, ensuring consistent quality and performance throughout production.