The SMS Chen-Hoseney Dough Stickiness Rig is an improved version of the widely used and acclaimed original development by Prof. Carl Hoseney and Dr. Wei至 Chen at Kansas State University. The SMS version offers all the advantages of the original but with added durability, ease of use and ease of cleaning.

The accuracy of the stickiness result is ensured by using a lapped finish cylinder probe, which has a uniform adherence surface, to make the measurement.

Examples of research to date include the investigation of dough stickiness due to overmixing, addition of excess water, overactivity of proteolytic enzymes, difference in wheat varieties and composition.