I am doing an experiment on how much force it would take to flatten a ball of dough into a specific diameter tortilla. Maybe I can relate ounces of mixed dough to diameter tortilla? The dough will be mixed to a certain consistency then rolled into a ball weighing a certain amount of ounces and then pressed. I am going to compare this to the actual force required..Any Ideas. Ingredients are the basic bread ingredients like flour, water, etc..Sure would appreciate any insight.
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Force it takes to flatten dough?
- Thread starter philjc
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