At-Line Dough Analysis Closes the Loop on Quality Before Baking

Dough quality is better defined by what the individual baker expects their dough to behave and look like. For instance, a baker has their ideal visual and textural characteristics in mind – stiffness, extensibility, elasticity, gas holding capacity, and others – and what they want to avoid – a dough that is too sticky or too dry. These variables raise the question to bakers: How do they ensure their dough has suitable characteristics before the baking process begins? With at-line dough analysis technology.

In this BBM article, Arnaud Dubat, Business Development Manager for KPM Analytics, explains how bakeries can utilize technologies commonly used for flour analysis as an at-line tool to confirm vital dough properties before baking.