Home > Applications > Bakery Product Testing Attachments

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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

36mm Radiused Cylinder Probe

Kieffer Dough & Gluten Extensibility Rig

Tortilla/Pastry Burst Rig

36mm Radiused 
Cylinder Probe
Allows measurement of bread
firmness according to AACC
Standard method 74-09.

Kieffer Dough & Gluten Extensibility Rig
 A micro-extension solution for accurate determination of dough
and gluten extensibility. This rig
was originally developed by 
Dr. Kieffer at the Kurt-Hess Institute, Munich.

Tortilla/Pastry Burst Rig
Has been developed to perform extension and elasticity measurements on pastry and tortillas. Other applications could include burst testing on packaging films allowing the operator to measure strength, recovery and elasticity.

SMS/Chen-Hoseney Dough Stickiness Rig

Dough Preparation Set

Three-point Bend Rig

SMS/Chen-Hoseney 
Dough Stickiness Rig
Examples of research to date
include the investigation of dough 
stickiness due to overmixing,
addition of excess water, 
overactivity of proteoytic enzymes, 
difference in wheat varieties and 
composition.

Dough Preparation Set
Used to measure the firmness/
consistency of biscuit dough.

Three-point Bend Rig
Used for assessing the fracturability/break strength of
biscuits, cookies and crackers.

Breadcrumb compressibility

cooked pie pastry assessment

firmness/springiness of cake assessment

Breadcrumb compressibility/
fracturability using a cylinder
probe.

Assessment of the softening of
cooked pie pastry due to moisture
migration.

Assessment of the firmness and springiness of cake.

SMS/Miller-Hoseney Toughness Rig

Bread V Squeeze Rig

Ottawa cell with Watertight Base

SMS/Miller-Hoseney Toughness Rig
Used to determine the toughness
and firmness of bread and other
sliceable products.

Bread V Squeeze Rig
(Registered Design)
Allows the assessment of
packaged or unpackaged
whole loaf freshness.

Ottawa Cell with
Watertight Base
'Bowl Life' testing of
Breakfast Cereals
is made possible through the use
of an Ottawa Cell and newly
designed watertight base plate
and liquid catchment tray.


Dough Inflation System 2

See also the 
D/R Dough Inflation System
A hardware and software solution for testing Dough extensional rheology.


Application Studies are available for the testing of BAKERY products using the TA.XT2i, TA.XTplus, TA.XTExpress  or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/TA.HDplus in the testing of BAKERY products.
Click here for paper titles and citation details.


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