Application Studies / Dough Series Five - Pizza Dough with Warburton Dough Stickiness System

Dough Series Five - Pizza Dough with Warburton Dough Stickiness System

Industry:

Food

Attributes measured:

peak force

total work

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.
This study explores the stickiness of dough using a Modified Warburton Dough Stickiness System.

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