Write a short paragraph about steady shear viscosity for bread with or without gluten under the rheological properties, 2-4 references need to be used.

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Steady Shear Viscosity for Bread:
Shear Viscosity means the way a fluid resists shear forces, which means when two ingredients slide parallel to one another. This is also applicable in breads prepared with or without gluten and is a characteristics of rheological properties of the bread dough. Gluten gives an elastic and soft texture to the bread for making it chewier. The rheological properties of dough are studied, as it is related to quality bread making and commercial value of the final product. Viscosity in rheology is vital as it shows how liquid solid and semi solid ingredient deform or flow when a certain amount of force is applied to...