Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends

► We examine dough development and air occlusion in gluten-starch doughs. ► “Binding” of ingredients during dough development affects hydration and adhesion. ► Gluten-starch ratio, water absorption and mixing time affect air occlusion. ► More gluten, less water and longer mixing time cause lower dough densities. ► Dough rheology strongly affects gas entrapment during mixing.