Most dough rheological measurements are performed at rates and conditions very different from those experienced during baking.
Conventional oscillation shear rheological tests usually operate at small strains of up to 1%, while strain in gas cell expansion during proof can be several hundred percent. Furthermore, most rheological tests are carried out in shear, whereas most large strain deformations in dough (i.e. sheeting, proofing, and baking) are extensional in nature.
The deformation around an expanding gas cell during proof is biaxial extension – deformation in the cell wall material surrounding an expanding gas bubble. Therefore, any rheological tests on dough that seek to predict baking performance should be carried out under conditions close to baking expansion.
The need for convenience has been propelling the processed food industry, which includes breakfast cereals.
Developed nations already have breakfast cereals as part of their regular course of meals, while increasing income in developing countries is giving the industry a new dimension. However, the market in developed economies tends to saturate mainly due to the desire for other traditional breakfasts, as well as some on-the-go alternatives such as cereal bars.
This is partly compensated for with growing breakfast cereals markets in Asia, as well as some Latin American countries. Some markets such as China and India offer high growth potential due to their large population; people in these countries are changing food habits and including breakfast cereals in their regular meals.
Breakfast cereals are broadly marketed under two segments: RTE (ready-to-eat) cereals and Hot cereals – the market for RTE cereals is much larger when compared to that for Hot breakfast cereals.
