Dough extensibility is the strength in the dough and a contributor to the consistency and quality of a final baked good. However, it’s not just enough to know what is. Extensibility is half of a delicate balancing act in dough that begins during mixing. When the gluten matrix is activated, it creates both extensible and elastic properties—or the ability to stretch and return to its original shape. However, if one of these attributes is stronger than the other, the dough will not form properly in the fermenting, proofing or baking step as the dough expands and retracts.
Due to this tension, it is critical to assure dough extensibility is on point. Thankfully, there are a number of methods for testing and evaluating. The following test uses a Brookfield CT3 Texture Analyzer to measure and asses texture through compression.
The Kieffer Dough Fixture Method
A piece of dough is placed in the Kieffer fixture, and the tension test is performed. The Texture Pro C3 Software logs and analyzes the data.