“…Also, several authors have tried to predict wheat flour functionality in breadmaking by measuring the viscoelastic properties by creep-recovery measurements on wheat gluten (Tronsmo et al, 2003a,b), spelt gluten (Schober et al, 2002), wheat dough (Kawai et al, 2006;Wang and Sun, 2002) and undeveloped dough (Campos et al, 1997;Stojceska et al, 2007). Glutens from good breadmaking quality flour had higher relative elastic recovery (Tronsmo et al, 2003b), but no relation was found with bread volume. A good correlation was found between maximum recovery strain and bread volume for commercial wheat flour (Wang and Sun, 2002) and pure wheat cultivars (Van Bockstaele et al, 2008) differing in quality.…”