Application Studies / Dough Series Two - Pizza Dough with a Ball Probe

Dough Series Two - Pizza Dough with a Ball Probe

Industry:

Food

Attributes measured:

downstroke work

firmness

force

relaxation

adhesion

total adhesive work

extensibility

Background

This series was created to examine different ways dough can be tested and presented. Pizza dough was selected as a model dough system since it could be purchased in large enough batches and stored in a freezer until ready for testing. The method should be applicable to almost any type of dough system. Select the method most appropriate to your needs, or read them all for further inspiration! For the first study in the series, or to see a listing of all the studies available, click here.
This study explores two ways of presenting dough for testing using a TA-018 1⁄2” diameter stainless steel ball probe.

Copyright © 2024 Texture Technologies Corp. and Stable Micro Systems, Ltd. | Hamilton, MA 01982 | 914-472-0531