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The objective of this work was to establish a relationship between the raw material rheological
properties and the key steps of the bread making process. Glucose oxidase was added to the
biological material in order to improve its rheological properties. The main steps such as mixing,
kneading, fermentation and baking of bread making process and the raw material rheological
properties are reviewed. The most commonly used rheological variables and their relationship with
the final product quality are reviewed. It is shown that the most commonly used steps of bread
making are generally mixing, kneading, fermentation and baking processes. The mixing process
generated the choice of key ingredients qualityfor the dough formulation and constitution. The
kneading steps depend on time, temperature, pressure and the process intensity. The dynamic shear
properties (G’, G’’and tan α) are source of dough viscoelasticity properties. The consistency and
resistance of dough for deformation and compression are shown as indicators of final dough quality.
The “consistency index” (K), “flow behaviour index” (n) and strain hardening property (m) are thus
performed as quality variables. The gas bubbles development and retention during fermentation
process, permits to expect and understand the consistency, resistance, strength, extensibility of
dough to deformation and their impact on final products. The reliability properties of bread such as
rising volume, density, strength, flavor and extensibility to deformation were determined as indicator
of firmness and freshness properties. However, these properties depend largely on the dough
consistency, flow and strain hardening behaviors.
Keywords: Rheological Properties, Raw Material, Essential Steps, Bread making Process.