The WARBURTONS DOUGH STICKINESS SYSTEM (A/WDS500 or A/WDS1000) features a sample testing box into which dough samples (of either 500g or 1Kg) can be placed quickly and with minimum exposure of the cut surface to the atmosphere. A retaining plate is placed on top of the dough, applying slight compression to the sample.
A narrow blade is driven through a slot in the retaining plate, to a defined distance.
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| Assessment of dough stickiness using the Warburtons Dough Stickiness System |
This obtains the compression peak and compression area of the dough, indicators of its consistency (firmness/softness).
As the blade is withdrawn upwards, Exponent software calculates the adhesion peak and adhesion area. The higher the peak, and/or larger the area, the stickier the dough.
The new testing rig enables more realistic assessment of dough stickiness, as it minimises the dough’s exposure to atmospheric variables by testing under controlled conditions.
Some more information on this fixture:
Sticky dough is problematic in bakeries as it causes progressive build-up of dough smears on equipment, necessitating extra cleaning and leading to waste and unplanned stoppages. Previous test methods for quantifying dough stickiness normally required manipulation of the dough sample immediately prior to testing. This, and exposure to drier atmospheres common in QC labs, introduce rheological changes which reduce stickiness and therefore distort test results.
As stickiness is most commonly evident when dough is subjected to shear, tests should ideally be performed immediately after mixing or processing, eg after dividing or moulding. The research, development and engineering team at Warburtons has worked with Stable Micro Systems to develop a sample testing box into which dough samples can be placed quickly and with minimum exposure of the cut surface to the atmosphere. A retaining plate is placed on top of the dough, applying slight compression to the sample.
A narrow blade is driven through a slot in the retaining plate, to a defined distance. This action provides bakers with an accurate assessment of the compression peak and compression area of the dough, indicators of its consistency (firmness / softness). As the blade is withdrawn upwards the adhesion peak and adhesion area are calculated. The higher the peak, and/or larger the area, the stickier the dough.
The Warburtons Dough Stickiness System mimics certain actions carried out in commercial bakeries and is ideally suited to this sector of the baking industry due to the high speed of the test, the ease of cleaning between tests and the reduced need for temperature-controlled environments.
The Warburtons Dough Stickiness System is a Community Registered Design and is available in two sizes, to accommodate samples of 500g or 900-1000g.
Click here to request a PDF of the article ‘Assessing Bakery Functionality' by Stan Cauvain.
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.
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available to measure and analyse the textural properties of a huge range of
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