DEVELOPMENT OF AN OBJECTIVE METHOD FOR DOUGH STICKINESS

An objective method was developed to measure dough stickiness. The tex ture analyser provided the required compression force and measured the tension. A cell was designed and built that caused the dough to separ ate from the probe surface tinder tensile stress. This is critical for the measurement of dough surface stickiness. The procedure was highly reproducible and appeared to correlate well with subjective measureme nts of dough stickiness. A number of factors that affected dough stick iness were studied by the developed procedure. Although many factors w ere shown to affect dough stickiness, none appeared to explain the inc reased stickiness found with certain flours. (C) 1995 Academic Press L imited