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Dough Abuse Test
Dough Abuse Test. A laboratory test for measuring the dough-improving effects of different oxidants (q.v.). In performing the test, fully proofed control and test doughs in their pans (q.v.) are dropped from a height of 1.5 inches on a wooden table a sufficient number of times to have the dough top surface end up 0.75 inches below the pan rim. Any resultant loss in the specific volume (q.v.) of the baked control and test loaves (q.v.) is then compared and evaluated.