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Bakery

Bread Shelf Life

Stale? Or acceptable? One way to assess the shelf-life of bread is to use simple and subjective sensory evaluation (does it feel right in the hand and mouth).

3-point bend test on a biscuit

You can break a fudge brownie in your hands, and if you are expert, judge its texture in terms of hardness through the way it breaks. But how well can you judge freshness, sample after sample?

Extensibility Fixture

The TMS dough-gluten fixture enables the extensibility of bread dough to be measured. Wheat dough is highly viscoelastic under tension (combining unrecoverable flow and elasticity) and this behaviour influences the textual and sensory properties of the final bakery product.

Tortilla softness and burst strength

Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of soft, pliable, elastic bakery products: tortillas, flatbreads, chapattis, rotis, etc. We show a test method to measure the properties which determine the desirable texture – extensibility and rupture resistance. This information can be scientifically analyzed by the bakery producer to control the quality and improve the shelf life of the food, optimizing processes and minimizing costs.