Alveograph characterization of industrial samples of Danish pastry dough

Background and objectives Only a limited number of methods are available for the assessment of dough properties for doughs containing all the ingredients of a bakery product. The aim of this work was to analyze industrial samples of Danish pastry doughs with alveograph analysis. An adjusted protocol was developed, in which analysis conditions and data analysis were modified compared to the standard alveograph method for assessment of flour quality. A sampling and handling protocol for dough from the industrial production was also developed. Findings The Danish pastry doughs analyzed with the adjusted protocol were more dependent on mixing time and extrusion order than the flour-water dough analyzed with the standard protocol. Two different types of industrial Danish pastry dough with similar recipes could be differentiated with the adjusted protocol. Conclusions Industrial samples of Danish pastry dough and possibly also other full formula doughs can be analyzed with alveography using the adjusted protocol, if adjustments with respect to the mixing time are made. Significance and novelty The findings in this work enables alveograph analysis of full formula dough, which might be used to evaluate the effects of different variables in an industrial setting.