At-Line Dough Analysis Closes the Loop on Quality Before Baking (BBM Magazine)

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.