Probing the Properties of Dough with Low‐Intensity Ultrasound

Ultrasonic assessments of the properties of dough have been used over the past 15–20 years to complement studies of dough properties that use other physical testing techniques. After the principles and techniques of low‐intensity ultrasound are introduced, its use as a tool for investigating the rheology and structure of dough is reviewed. One important outcome from ultrasonic assessments of dough properties is an understanding of how bubbles alter dough rheology.