The DOUGH PREPARATION SET (A/DP) is used to measure the characteristics of biscuit dough.
The set comprises a test cell, aeration plunger and a flattening plunger.
A sample is placed in the cell, pockets of randomly distributed air are removed by the spiked aeration plunger, and an even surface is achieved by application of the flattening plunger.
A 6mm cylinder probe is used to measure the consistency of the dough.
It’s a routine part of every cuisine across the globe to introduce variety into the human diet through textures and flavours.
One of the challenges of commercially manufacturing multi-textured foods is to keep the freshly created textures over a long period of time. Moisture and oil migration present difficulties and can result in a decrease of desirability as the expected sensory properties are altered.
Some well-known multi-textured food examples include: pizza crust with sauce; ice cream in a crispy cone; baked pastry with fruit/meat filling; hard chocolates with liquid centres; chocolate covered nuts; and breakfast bars containing soft fruit.
