(b) Kieffer dough extensibility test. The Kieffer dough extensibility test is used to measure the uniaxial extensional properties of doughs, prepared according to a specific procedure (Kieffer et al., 1998). It is a sort of miniature edition of the Brabender Extensograph, but lower strain rates can be applied and the experimental data can be expressed in terms of stress and strain. The main problem is to hold the sample, so that it breaks within the sample
and not at the jaws that hold it; for this reason, only those replicates in which the sample broke in the correct way were considered. Up to now, there are no studies in literature in which this test has been applied to complex formulations such as CTD.