Cereal 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 cereal products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing. Typical measurements include: Crispness/Fracturability/Brittleness (or loss of) of dry cereal products: breakfast cereals, cereal bars, extrudates, seed coats, popcorn Compressive Strength/Hardness/firmness (increase/decrease): breakfast cereals, grains, extrudates, cereal bars, oats, rice Consistency: porridge, baby food, rice pudding Rupture force: kernels Toughness: kernels Elasticity (modulus): kernels, cereal endosperm Stress relaxation behaviour: kernels Yield Strength: kernels Breaking Strength (due to shear): extrudates Stickiness/adhesiveness: couscous, oatmeal, starches, rice Tenderness: cereal flakes Bowl life: breakfast cereals Gel strength: starch gels

For more information on Cereal Product Testing talk to Stable Micro Systems Ltd