Chapter 7. Wheat-Flour Dough Rheology

  1. Professor Peter Belton
  1. Robert S. Anderssen

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995792.ch7

The Chemical Physics of Food

The Chemical Physics of Food

How to Cite

Anderssen, R. S. (2007) Wheat-Flour Dough Rheology, in The Chemical Physics of Food (ed P. Belton), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470995792.ch7

Editor Information

  1. Head of Chemistry, School of Chemical Sciences and Pharmacy, University of East Anglia, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 FEB 2007

ISBN Information

Print ISBN: 9781405121279

Online ISBN: 9780470995792



  • wheat-flour dough rheology;
  • plant breeding perspective;
  • bubble rheology;
  • walk-in-refrigerator experiments;
  • mixograms


This chapter contains sections titled:

  • Introduction

  • Background, preliminaries and notation

  • The phenomenology of wheat-flour dough formation

  • Wheat-flour dough rheology modelling from an indirect measurement perspective: aplethora of models

  • The indirect measurement modalities that directly underpin the rheology of wheat-flour dough formation

  • Modelling the viscoelasticity of wheat-flour dough formation

  • Some future challenges