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Perten doughLab and Warburton’s stickiness test (WST) have been used to examine dough rheology effects during mixing and in post mixing processing respectively. Using a speed/temperature combination of 100 rpm and 30oC to represent current mixing practices in South East Asia (SEA), the impact of flour quality on dough rheology during processing was assessed with 5 commercially milled Australian flours, without an improver addition, with ascorbic acid alone and with a combination of ascorbic acid (AA) and fungal <i>alpha</i>-amylase (FAA). Differences between flours and their interactions with improvers were observed for doughLab mixing parameters, some of which were significant. The general pattern of rheological change during dough processing was for an increase in compression values after each moulding stage and no increase or a slight decrease by the end of the resting period (8 minutes). There were some small differences between flours with no added improver and these were less evident when ascorbic acid was used. When a mixture of ascorbic acid and fungal <i>alpha</i>-amylase, was used the differences were only evident after the second moulding stage. On the whole, WST parameters associated with stickiness were poorly correlated with doughLab parameters. It is speculated that the occurrence of break points on WST compression curve is related to a transition from an elastic to a plastic state. The overall changes in dough rheology in the absence of an improver typically comprises of an increase in compression area as the result of the first moulding step, almost no change during the resting time and a further increase after second moulding. Dough stickiness did not appear to change significantly as a direct result of dough processing steps.