Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure

► Significance of HP treatment on dough viscoelastic reinforcement. ► Gelatinisation/pasting and gelling profiles of HP treated oat, millet, sorghum and wheat. ► Small and large deformation rheological properties of composite wheat dough matrices. ► HP improve the viscoelasticity of highly-replaced composite wheat dough matrices.