Cereal Chem 57:195 - 197.  |  VIEW ARTICLE
Strength Requirements of Doughs Destined for Repeated Sheeting Compared with Those of Normal Doughs.

H. J. Moss. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

One hundred and sixty-one flours, experimentally milled from Australian wheat, were used in a conventional baking test and also in a baking test in which the dough was repeatedly sheeted before molding and panning. Greater strength was required in the doughs destined for sheeting, whereas protein content and extensibility were the factors limiting the volume of conventional loaves. Repeated sheeting gradually reduces a dough's resistance to deformation.