Studies on mechanical factors affecting dough development *

Summary. Doughs of wheat flour, salt and water have been mixed at various rates and to various levels of mechanical work input. Rheological tests have confirmed that there exists a definite level of work input which gives maximum dough development for any one flour; the results suggest, moreover, the existence of an optimum rate of work input for producing the most stable dough and the best bread. Baking tests have been used to relate the rheological parameters of the doughs with their baking performance.