Viscoelastic wheat dough properties are a function of processing time, raw material fluctuations, (baking-) process conditions and enzyme/yeast activity. Consequently, varying dough properties complicate analysing mechanisms of structure determining reactions. Therefore, the replacement of wheat dough by an artificial dough system offers a simplified and standardized system, allowing better analysis of mechanistic interdependences in dough systems. To imitate wheat dough, natural and synthetic hydrocolloids were combined with filler particles. These systems were analysed in terms of their ability to mimic wheat dough by using fundamental rheological tests. In total, 106 artificial dough systems were tested and their functional properties compared to that of wheat dough. Particularly, a blend of HPC and PVP showed consistent viscoelastic properties. The flow index of the storage module is identical for the artificial system (n' = 0.21 ± 0.01) and wheat dough (n' = 0.21 ± 0.02). Finally, a dough imitating artificial polymer system was developed. It offers the advantages of simplification due to a limitation to the essential network elements and standardization, based on avoided enzyme activity and constant material properties.

粘弹性小麦面团的性能是加工时间，原料波动，（烘烤）加工条件和酶/酵母活性的函数。因此，变化的面团特性使确定反应的结构的分析机理变得复杂。因此，用人工面团系统代替小麦面团可提供简化和标准化的系统，从而可以更好地分析面团系统中的机械相互依赖性。为了模仿小麦面团，将天然和合成的水胶体与填料颗粒结合在一起。通过使用基本的流变学测试，对这些系统的模拟小麦面团的能力进行了分析。总共测试了106个人造面团系统，并将其功能特性与小麦面团进行了比较。特别地，HPC和PVP的混合物显示出一致的粘弹性质。对于人工系统（n'= 0.21±0.01）和小麦面团（n'= 0.21±0.02），存储模块的流量指数相同。最后，开发了一种模仿人造聚合物系统的面团。由于避免了酶活性和恒定的材料特性，由于对基本网络元素的限制和标准化，它具有简化的优势。