Miramill Series

Understanding and interpreting dough rheology is essential for achieving the desired outcome.

Yet this field is both vast and highly complex.

 

During mixing, gluten hydrates and forms a three-dimensional network through various chemical bonds, while starch granules become embedded within this structure. This network determines the rheological properties of the dough. To achieve the best possible final product, one must have both in-depth knowledge of dough rheology and the right tools to measure and analyse it.