Texture Analysis in action: the SMS/Chen-Hoseney Dough Stickiness Rig

The STABLE MICRO SYSTEMS CHEN-HOSENEY DOUGH STICKINESS RIG (A/DSC) is an improved version of the widely used and acclaimed original development by Prof. Carl Hoseney and Dr. Weizhi Chen at Kansas State University.

The Stable Micro Systems version offers all the advantages of the original, but with added durability, ease of use and ease of cleaning.

Measurement of dough stickiness

The accuracy of the stickiness result is ensured by using a lapped finish cylinder probe, which has a uniform adherence surface, to make the measurement.
 

Examples of research to date include the investigation of dough stickiness due to overmixing, addition of excess water, overactivity of proteolytic enzymes, difference in wheat varieties and composition.

Papers that use this fixture on a TA.XTplus Texture Analyser have been published, some examples of which are listed below: 

ADHIKARI, B., HOWES, T., BHANDARI, B. R. & TRUONG, V. (2001). Stickiness in Foods: A Review of Mechanisms and Test Methods. International Journal of Food Properties, 4 (1), 1-33.
 

AMONSOU, E.O., TAYLOR, J., MINNAAR, A. (2013). Adhesive properties of marama bean protein. Adhesion and Adhesives, 41, 171-176.
 

ANGIOLONI, A. & DALLA ROSA, M. (2006). Effects of cysteine and mixing conditions on white/whole dough rheological properties. Journal of Food Engineering, In Press.
 

BOLLAIN, C., ANGIOLONI, A. & COLLAR, C. (2006). Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples. Journal of Food Engineering, 77 (3), 665-671.
 

BONET, A., BLASZCZAK, W. & ROSELL, C. M. (2006). Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking. Cereal Chemistry, 83 (6), 655-662.
 

COLLAR, C., ANDREU, P., MARTINEZ, J. C. & ARMERO (1999). Optimisation of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids, 13, 467-475.
 

COLLAR, C., SANTOS, E. & ROSELL, C. M. (2007). Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering, 78, 820-826.
 

FERMIN, B. C., HAHM, T. S., RADINKSKY, J. A., KRATOCHVIL, R. J., HALL, J. E. & LO, Y. M. (2005). Effect of proline and glutamine on the functional properties of wheat dough in winter wheat varieties. Journal of Food Science, 70 (4), 273-278.
 

GHODKE, S. K., ANANTHANARAYAN, L. & RODRIGUES, L. (2009). Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality. Food Chemistry, 112 (4), 1010-1015.
 

GHORBEL, D., LAUNAY, B. & HEYD, B. (2003). Improved method for measuring wheat flour dough pressure-sensitive adhesiveness. Cereal Chemistry, 80 (6), 732-739.
 

GHOSAL, S., INDIRA, T. N. & BHATTACHARYA, S. (2010). Agglomeration of a model food powder: Effect of maltodextrin and gum arabic dispersions on flow behaviour and compacted mass. Journal of Food Engineering, 96 (2), 222-228.
 

GRAUSGRUBER, H., HATZENBICHLER, E., & RUCKENBAUER, P. (2003). Analysis of repeated stickiness measures of wheat dough using a Texture Analyser. Journal of Texture Studies, 34, 69-82.
 

SANGNARK, A. & NOONHORM, A. (2004). Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Research International, 37, 66-74.
 

SANGNARK, A. & NOOMHORM, A. (2004). Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties. LWT - Food Science and Technology, 37 (7), 697-704.
 

SI, JOAN QI (1996). New enzymes for the baking industry. Food Tech. Europe, March, 60-64.
 

TSENG, C. S., & LAI, H. M. (2002). Physicochemical properties of wheat flour dough modified by microbial transglutaminase. Journal of Food Science, 67 (2), 750-755.
 

WAGHMARE, A.G., ARYA, S.S. (2013). Use of Fruit By-Products in the Preparation of Hypoglycemic Thepla: Indian Unleavened Vegetable Flat Bread. Journal of Food Processing and Preservation.

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We can design and manufacture probes or fixtures for the TA.XTplus texture analyser that are bespoke to your sample and its specific measurement.

Once your measurement is performed, our expertise in its graphical interpretation is unparalleled. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can also prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...