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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.

Trusted by customers across the world

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

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/

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs