Application Studies / Dough Series Ten - Pizza Dough with Stainless Steel Plates

Dough Series Ten - Pizza Dough with Stainless Steel Plates

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.
In this study the peak force, total work, and adhesion of dough were evaluated using the TA-040-PP-SS 4” diameter parallel plate stainless steel fixture. This method compresses balls of dough to a fixed gap and emulates how some master bakers compress dough pieces between their palms and how some manufacturing processes (e.g. some tortillas and flat breads) involve compressing formed dough balls. The method can also be conducted with other fixture materials (e.g. aluminum, brass, PTFE) if necessary for the particular application.