French Bread Staleness Testing by Cylinder Probe Penetration Method
Freshness and staleness are primary indicators of the quality of most bread products - the desirable texture being softness equating to freshness. French bread is often firmer and said to be somewhat stale, which is the target texture for this particular product.
The stickiness of pasta caused by its starch content is one of primary texture characteristics. Using a simple compression test, one is able to measure the stickiness of a single piece of pasta. Most compression test measure the maximum force incurred during the test. To test stickiness, a known force is applied to the product. The compression plate then moves upward.
Cake Firmness Testing by Cylinder Probe Compression Method
Firmness is one of primary quality indicators for most bakery products. Similar to bread, cake is tested by doing a simple compression test. The firmness can be directly related to freshness of the product. Fresh products tend to be softer than slightly older products. This is due to the product taking up moisture and becoming stale.
Sausage Firmness Testing by Compression Platen Method
The firmness/hardness of a product is one of the most widely used properties to gauge the texture of a food. A simple compression test is an easy and repeatable way to measure this characteristic. Meat products, such as sausages, can be evaluated for the bite force required (the product's shear resistance) by this method.
For this this test, an entire cocktail sausage was placed on the system. The compression plate moved down to a predetermined point and then returned back to the starting point.
Pastry Dough Hardness by Cylinder Probe Compression Method
Many products require only a simple penetration test to measure differences in texture. For pastry dough, a small amount of each variant was prepared for testing.
Each test replication involved the probe moving a set distance into the sample and then measuring the resistance force as the representation of product hardness. This result was then compared to the product that was said to have the ideal texture and consistency.