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Any of the texture analyser range can be used for the product tests listed below.
A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of bakery products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.
Typical measurements include:
Firmness/Softness & Staling (normally associated with an increase/decrease in firmness of bakery products with increasing shelf life) - doughnuts, bread, croissants, biscuits, crackers, cakes, breadsticks, bagels, pizza bases, biscuit dough
Extensibility (degree to which a product can be extended before breaking) - dough, gluten, uncooked pastry, tortillas, pancakes, buns, dumplings
Crispness/Fracturability - croutons, crackers, breadcrumbs, cooked pastry, wafers, biscuits
Adhesiveness/Stickiness - dough, bakery fillings
Baked loaf volume and quality predictions: bread
Crumb texture and crust effects: bread, pies
Compressibility: breadcrumbs
Rate of proving: bread dough
Toughness: bread, pizza base, pitta bread
Tensile strength: bread, tortillas
Springiness/rate of recovery/elasticity: bread, cake, steamed bread
Consistency: batter
Work softening: bakery fats
For more information on Bakery Product Testing talk to Stable Micro Systems Ltd
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