Three of our food safety and baking experts were on some of the recent 'BAKED in Science' podcasts. You can check them out below.
Objective texture analysis testing can provide important details about bakery products, but only when performed properly. There are interpretations for this category, which are more complex than one might think.
The frst step to develop an effective test is to identify an issue or potential issue. A few ways bakeries use texture analysis is:
Once it’s decided that texture testing needs to be performed, the next step is to determine what physical attributes you need to know about the product. Common objective textural characteristics used to learn about the properties of baked goods include:
A compression test used for bread, cake, and other products where the softness of the crumb is of interest.
The amount of force that a compressed crumb fights to regain its original height. A sponge cake exhibits more resilience than a layer cake. This can be measured when performing a firmness test, if the test speed and probe return speeds are the same.
The force required to break a product, such as a cookie or cracker.
The distance a product stretches before it ruptures. Flour tortillas will stretch more when fresh and will rupture more quickly and generally with less force when they are stale.
After you determine the characteristic you want to measure, test parameters can then be set up to run the test. It is very important, when first setting up a new test, to observe how the food product behaves to the application of stress. It requires some degree of intuition to determine if the method chosen will be the right test to evaluate specific textural characteristics.
AIB’s Research and Development team can help determine the type of texture analysis testing that best suits your needs and will provide meaningful, objective data about your bakery products. Knowing the description of the textural profile can reveal insights that boost product sales. Don’t delay incorporating these testing methods into your food operations, email AIB’s Research and Development team today!
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