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Chapter 2 includes the subchapters: rheology, rheological properties of the dough, rheological quantities, factors that influence the rheological properties of the dough, determination of the rheological properties of the dough, determination of the rheological kneading properties of the dough, pharyngographic method, principle of the method, devices, procedure, expression of results, conclusions, consistographic method, principle of the method, devices, procedure, expression of results, conclusions. .
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