Pastry Dough Hardness

Situation

short crust pastry penetration test Large scale commercial bakery identified a requirement to measure dough hardness as a predictor to process performance in rotary moulder and plug former.

Dough texture and firmness was identified as critical characteristic to processing performance. If dough were too soft it would stick to mould and plug former. If too hard it would not fill mould & crack on crimping.

Method

Three replicate penetration tests on sample taken from dough mixer.
Dough was pressed into standard sized container to maximise reproducibility.

short crust pastry penetration forces graph

Identified process & ingredient variables, which affect dough texture
Upper and lower limits for variables established
Troubleshooting check list formed to rectify out of spec dough
Quality standards set for good and bad dough

Results

• Reduced downtime
• Reduced product wastage due to out of spec dough reaching production line

pastry penetration forces bar chart for various types

Fixtures on Case studies

TMS lightweight steel cylinder probes

FMBRA dough pots

Associated Method:

Penetration and puncture test methods

Associated System:

TMS-Pro texture analyzer

TMS-Touch texture analyzer

TMS-Pilot texture analyzer

Trusted by customers across the world

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson

Technical Manager

http://www.eyefreeze.co.uk/

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

David Smith, Riviana Foods Inc.

http://www.riviana.com/

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs.

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules. He has even sent us special attachments for special projects. We couldn’t ask for a better technical support. Thanks for a great product and great service.

Patricia Sparks, Ph.D.

Assistant Professor of Practice

https://www.arizona.edu

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