“…Furthermore, dough adhesion depends strongly on its rheological properties, and therefore it is a function of time, temperature, and deformation (Dobraszczyk, 1997; Hoseney & Smewing, 1999; van Velzen et al, 2003). Therefore, the initial adhesive properties of the dough are determined by its composition as well as further modified by processing steps and influenced by additional factors, such as environment properties, throughout the entire process (Huault et al, 2019; Stadnyk, Piddubnyi, Krsnozhon, & Nataliia, 2020; Yildiz, Meral, & Dogan, 2012).…”