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Bread Softness - White and Whole-wheat

Situation

White and whole wheat bread samples

Wholewheat bread is frequently regarded by consumers as a healthier choice than white bread made from more refined 

We demonstrated to our client the benefits of accurate testing. As many variables as possible were controlled for by selecting samples made by the same company on the same day. Whole-wheat bread is nevertheless inherently more variable than white bread, due to inclusion of all parts of the grain.flour. However, the texture of white bread is often regarded as preferable. Can whole-wheat bread be produced with the same degree of firmness as white bread, and can this be objectively measured?

 

Method

White bread softness testingA Food Technology Corporation (FTC) TMS-Pro Texture Analyzer was used, fitted with a 25 N intelligent loadcell and a 36 mm AACC cylinder probe. Samples were left packaged until being tested, to avoid air-drying.

Three compressions were performed, in rapid succession, on different parts of each slice.

For each compression, the test program moved the probe until it touched the surface of the sample.

It then moved the probe 5 mm into the bread at a speed of 100 mm/min, before returning at the same speed to the starting position. This allowed sufficient compression, but safely within the thickness of the sample. The TL-Pro software then automatically calculated both the firmness of the product and the work done (energy) to compress each sample.

 

Results

The graphical representation from TL-Pro, of the test results for the eight samples, is shown here (force applied, against cumulative displacement).

 Graph of white and whole-wheat sliced bread softness comparisons

Significance

Consumer textural experience of bread is more than just firmness, and includes dryness and mouthfeel, but this test method does provide accurate and repeatable measurement of firmness. Here it was useful to compare different products, but equally it can be applied to quality assure product consistency, and to measure changes in product during shelf life.

As expected, this demonstration also revealed a greater variability within samples of the whole-wheat product than were found in the white bread product with its more uniform refined flour. The CV statistic is the best indicator of this: the higher the number, the more variation exists among the samples.

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As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu