KILLING YOU SOFTLY ...Dough refers to a wet mass developed after mixing of wheat flour, water and other ingredients. Physico-chemical properties of dough play important role in the bakery, pasta and ready-to-eat cereals processing industry. Dough is developed due to complex interactions among wheat constituents during mixing operation. The process of dough development begins with addition of water and commencement of mixing operation. Initially all ingredients are hydrated and appear like a sticky paste. On further mixing, the viscosity increases, sticky characteristics of dough disappear and a non-sticky mass is developed at peak consistency of dough. At this stage the dough behaves like a viscoelastic mass with both elastic and extensible characteristics. The role of energy during mixing is crucial in the development of dough. In the process of developing dough particularly bread dough the aim is to bring about changes in the physical properties of the dough to improve its ability to retain the carbon dioxide gas produced during yeast fermentation. This improvement in gas retention ability is particularly important when the dough pieces reach the baking oven.....either ascorbic acid or potassium bromate increases mixing time of flour. ... whereas, potassium iodate (KIO3) and azodicarbonamide (ADA) are fast ..... of potassium bromate and potassium iodate were used, but the iodate was later partially or totally replaced by azodi- carbonamide (ADA) and ascorbic acid the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements

Gas 
retention in dough is therefore closely linked with the degree of dough 
development that occurs, and as such will be affected by a large, number of 
ingredients and processing parameters. 
1.2 BASICS OF RHEOLOGY 
Rheolgy is the study of deformation and flow of matter. Deformation 
relates to solids and flow to liquids. In all rheological measurements, material 
of interest is deformed and the force exerted and the deformation achieved is 
measured. The magnitude of the force that has to be applied to the material to 
deform it depends on the area over which it is applied. Instead of the force, it 
is more relevant to use the force per unit area which is called stress and which 
is calculated as: 

 τ = F/A....VA FAN CULO Where τ = stress, F = force acting upon the sample and A = area over 
which the force acts. Stress is measured in Pascals or N/m2
. The unit ‘Pascal’ 
has replaced the former unit, dyne/cm2
, which had previously been used for 
stress. 1Pa ≅ 10 dyne/cm2
. 
There are two types of stresses, those that act in a direction parallel to 
the material surfaces they deform, called shear stresses, and those that act in a 
direction perpendicular to the surfaces of material they deform, called normal AND ABNORMAL STRESSES 

CREEP AND RECOVERY, VISCOMETRY AND STRESS 
RELAXATION 
The food material having viscous and elastic properties is subjected to 
shear stress conditions during handling and processing. Depending upon the 

magnitude of elasticity and viscosity