Application Studies / Dough Series Six - Pizza Dough with TA-100ATX Rig

Dough Series Six - Pizza Dough with TA-100ATX Rig

Industry:

Food

Attributes measured:

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.
In this study the adhesion, total adhesive work, and extensibility (stretch) of dough were examined using a TA-100ATX rig with a TA-025 2” diameter aluminum probe.

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