The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies

Abstract: Background: Worldwide, bread and other baked products are considered to be essential for human nutrition. Current research is focused on technological and nutritional improvements to products, via the application of innovative strategies. The kneading process is influenced by several parameters, notably kneading time, dough temperature, kneading speed, dough aeration, water temperature, and total water content. The correct management of the kneading process, and the application of improvement strategies, can significantly enhance dough rheology and resulting bread characteristics. Scope and approach: The aim is to provide a strong base on the current knowledge related to the kneading process, and its effects on dough rheology and resulting bread characteristics, in order to suggest specific strategies to improve the current process of bread making, thereby increasing its effectiveness, efficiency, and the quality of the final product. Key findings and conclusions: Good progress will be made only via the thorough understanding of the key parameters governing the kneading phase, and their importance and effects on the final products. These parameters should be managed by a dedicated, real-time control system that can determine the end of the process. Finally, the optimal improvement strategy should be applied as a function of production needs. The systematic development of innovations, and their implementation, will have positive effects not only on doughs and resulting bread products, but also on the productivity and profitability of manufacturing companies, and of the entire production chain.