Sesame Cracker or Kuih Bijan is a popular traditional Malays snack in Malaysia. The simplest
formulation of Sesame Cracker dough includes glutinous rice flour, sugar, and water. In order
to reduce the negative effect caused by dough stickiness, the effect of mixing period (3 to 7
minutes), water (41.6 to 45.6%) and sugar (1 to 9%) on dough stickiness of sesame cracker
dough were studied using Texture Analyzer and Chen-Hoseney methodologies (i.e. Chen-
Hoseney Dough Stickiness Cell). The result obtained showing that the increment of mixing
time, water and sugar addition, increased the dough stickiness, work of adhesion/adhesiveness
and dough strength/cohesiveness. However, overmixing of dough had led to the decrease of
these parameters.