I have been asked to research measurement of elasticity in dough. We are a bagel manufacturer and struggle with consistency in our products. As bagels are considered an "artisan" bread, some variations are to be expected, but we still need to meet customer specifications. We are working on developing a set process and parameters for every step of production. At the present, an experienced baker grabs a handful of dough from the mixer, kneads and pulls it and determines by how it feels if more or less mixing time is required. We would like a simple, quick test that could be done for each mix that would give us more science based data than how the dough feels Does anyone have any suggestions?
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