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2. Angioloni, A., Balestra, F., Pinnavaia,, G., Dalla Rosa, M. (2008). Small and large deformationtests for the evaluation of frozen dough viscoelastic behaviour. Journal of Food Engineering87, 527,531,Research on dough rheology has been carried out for several years. Although many studies have considered thequality attributes of bread made from frozen dough, the use of additives and yeast in the formulation can maskthe dough structure changes due to freezing. The objective of this study was to assess, by using texture profileanalysis (TPA), Kieffer method and rheometer measurements, the influence of freezing and storage time ondough viscoelastic performance. As the aim of these experiments was only focused on the assessment of doughviscoelastic behaviour, no yeast or additives were incorporated to the samples’ composition. The obtained datashowed that the longer the storage time at −18 °C, the lower the dough’s positive viscoelastic performance suchas hardness, springiness, adhesiveness, σmax, εH, storage and loss modulus. The observed changes of the nonfermentedfrozen dough rheological properties after thawing may be attributed to the damage on the glutencross-linking, mainly produced by the ice crystallization.3. Balestra, F., Angioloni, A., Rocculi, P., Pinnavaia, G.G., Dalla Rosa, M. (2006). Physical,textural and sensory characteristics of a typical regional bread, Proceeding of the 13th IU-FoST World Congress of Food Science & Technology. 13th IUFoST World Congress of FoodScience & Technology. Nantes (Francia). 17-21 Settembre 2006, 1783 - 1784.Physical, textural and sensorial characteristics of typical regional bread from the Cesena area were investigatedin order to assess and to compare samples coming from different bakeries. Analyses were performed 2 hoursafter baking on fresh, daily produced bread. Instrumental results for crumb hardness, cohesiveness andspringiness are often closely correlated with consumer perception. For the pool of samples tested, it wasobserved that the better the mechanical behaviour, concerning high cohesiveness and low hardness, the higherthe sensory scores, regarding visual and textural attributes. All the bread quality indicators measured byrheological and sensory measurements showed differences among the analyzed samples.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it62