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 slope 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. (C) 2017 Elsevier Ltd. All rights reserved.