Bakery Product Testing

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