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Breakfast Pastry Crispiness

Specification

Texture analyzer testing breakfast strudel pastry for crispiness

The following study was done to show the textural differences caused by variation in the cooking methods of the breakfast pastry toaster strudel. Currently, the producer uses sensory in determining how different cook times can affect their product. Their goal is to rely less on the subjectivity of sensory and apply a test method that is more objective. Food Technology Corporation (FTC) was tasked to develop a method that would allow them to do this in a consistent and repeatable way.

 

Method

Each test replication involved the upper fulcrum moving down to a displacement of 40mm at a speed of 250mm/min. This displacement was selected as it was far enough to cause the samples to break. Samples were prepared in the 3 groups.All testing was done using FTC’s TMS-Pro Texture Analyzer, fitted with a 250N Intelligent Load Cell (ILC). The fixture used for this particular application was the TMS Light-Weight Three Point Bend. This fixture works by supporting the sample between two fulcrums and then using another fulcrum to bend the sample. Even though this test is designed to evaluate the crust of the product, the inner filling is going to affect the results somewhat. This has to be taken into consideration.

  • Toasted to Directions
  • Under Toasted
  • Over Toasted

This was done in order to show how a change in the cooking method affects the overall texture of the crust of the product. After toasting, the samples were allowed to equilibrate to ambient temperature so that any variation would not affect the results.

 

Results

Below is the graphical representation of the samples that were tested. The X-axis is displacement and the Y-axis is force.

graph of breakfast pastry strudel texture test results

The graph above shows the curves that were generated from the 3-point bend test with the Strudel. The graph shows 2 samples that were under toasted, 2 samples that were toasted to directions and 2 samples that were over toasted. When testing food, it is very important to be specific and define what, for example, “under toasted” means, as it can be interpreted differently amongst us. We define the different levels of toasting as such:

  • Under Toasted = semi-golden brown on the outside, however the filling is not fully cooked and still partially cold
  • Toasted to Directions = golden brown on outside and filling inside is completely cooked and hot
  • Over Toasted = burnt and crispy on the outside, filling is hot and completely cooked on inside

 

Significance

The data shows the Over Toasted sample being the firmest and with the higher peak forces, the Under Toasted samples in the middle and the Toasted to Directions giving the lowest peak forces. The reason the Under Toasted samples are showing firmer than the Toasted to Directions is most likely because of the filling on the inside not being cooked all the way, remaining more solid-like and cold, therefore, harder when the upper fulcrum of the 3-point bend tries to break through it. The Toasted to Directions samples were reading lower forces because the inside filling was cooked all the way and runny, therefore, it doesn’t take much force for the upper fulcrum to break through the strudel. Lastly, the Over Toasted samples register the highest force readings and require the most force to break because the outside was crispy and hard due to over toasting the strudel.

While these results may not be conclusive, further testing would likely produce similar results for the three different cook methods. Once the acceptable ranges of the target product have been established, the producer will have a better understanding of how variations in cooking can affect the final product.

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

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/