Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

► Creep time and shear stress influence the Burgers model parameters of wheat dough. ► Retardation time is highly depends on creep time and shear stress. ► A sufficiently high shear stress is needed for grouping wheat flours. ► Grouping is based on deformability and recovery retardation time.