AbstractThe linear viscoelastic properties of soy isolate doughs have been determined as a function of flour concentration and temperature using a Rheometrics Mechanical Spectrometer. The material of lowest concentration (15%) which is classified as a dispersion rather than a dough exhibited values of storage (G′) and loss moduli (G″) which increased with increasing temperature above 50°C. On the other hand, values of G′ and G″ for 20% and 25% doughs showed only a slight increase with increasing temperature. The shape of the G’ and G” versus frequency (ω) curves is suggestive of solid‐like behavior for the doughs. The shape of these curves does not change with temperature which indicates there is very little change in the ability of the protein molecules to undergo configurational rearrangements as the result of heating. The phenomenon of gelation does not arise in the doughs but only in the dispersion of lower concentration. The data indicate that the bonds between protein molecules are noncovalent in nature and that the process of cooking soy dough does not involve the formatio