It was determined from compression tests the young modulus for dough with different contents of α-amylase at different duration of fermentation. A sigmoid compressive stress-strain relationship is characteristic of dough. Also, the influence of α-amylase content on viscoelstic characteristics of dough was studied with relaxation tests. The relaxation data could be fitted by equations that derived from generalized Maxwell model and by normalization and linearization of the experimental force relaxation curves.
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