Application Studies / Dough Series Four - Pizza Dough with Crunchiness Set

Dough Series Four - Pizza Dough with Crunchiness Set

Industry:

Food

Attributes measured:

pre-peak work

firmness

force after hold

relaxation

adhesion

total adhesive work

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.
In this study dough firmness, total work and adhesion were evaluated using the TA.XTPlus, Exponent software and a 1” diameter fixture of the TA-025C Crunchiness Set. This fixture was used in order to allow the prongs to engage the dough and to optimize adhesive behavior.