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An objective method was developed to measure dough stickiness. The texture analyser provided the required compression force and measured the tension. A cell was designed and built that caused the dough to separate from the probe surface under tensile stress. This is critical for the measurement of dough surface stickiness. The procedure was highly reproducible and appeared to correlate well with subjective measurements of dough stickiness. A number of factors that affected dough stickiness were studied by the developed procedure. Although many factors were shown to affect dough stickiness, none appeared to explain the increased stickiness found with certain flours.