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Flatbread Burst Strength

Situation

Flatbread testing sample preparationThe following data was gathered for a producer of bakery flatbreads in an effort to develop a new methodology that would allow for consistent and repeatable assessment of their products in an objective manner. Eight total samples were submitted in order to get baseline results for a range of products. It was important to the customer that the system be applied to the full range products. Seven of the products were similar in consistency and thickness, while one of the samples was quite different.

 

Method

Flatbread sample of test fixtureAll testing was completed using Food Technology Corporation’s (FTC) TMS-Pro Texture Analyzer, fitted with a 250N Intelligent Load Cell (ILC). The fixture that was used was the TMS Extensibility Fixture along with a 25.4mm (1 inch) hemispherical test probe.

For each test replication, a single piece of flatbread was cut into a 2.5 inch square piece using a template. The sample was then placed on the extensibility to fixture and secured into place using the top plate.

The TMS-Pro was programmed to puncture through each sample of flatbread at a speed of 400 mm/min.

 

 

Flatbread sample located in the TMS extensibility fixture

 

 

Each time the probe traveled a distance of 40 mm, which was determined to be the needed distance to puncture completely though the sample. After the test cycle was completed, the TL Pro software package was used to make several different calculations on the samples. These include peak force, compressive work, and compressive slope. By looking at all of these results combined, the overall extensibility of the product could be determined.

  

Results and Discussion

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

Flatbread burst results graph

Each trace is a sample that is representative of the whole group. Product 4 was very different in thickness and consistency. This is why it shows up the way it does on the graph. When compared to the rest of the samples within the sample group, it is very similar.

Flatbread penetration results table

Calculations performed from the test were Peak (Newton), Slope (Newton/Millimeters) and Area (MilliJoules). Peak is the maximum force or break strength, slope is an indicator of the firmness of the product and area indicates the amount of work being done to compress the product/how much resistance did the product give.  The chart below shows the values obtained from the calculations & correlates to the graphs above.

“Elasticity” Factor:

This value was reached by multiplying the average peak, average slope and average area together. This value is a reference point as to the elasticity, as one can see Product #4 has the highest elasticity whereas Product #8 has the lowest.

The most important characteristic to the customer was the elasticity or how much the product can stretch. As this is not a product of one measurement, an additional calculation had to be done in order to take into account all of the contributing factors (peak force, work, slope).By combining all of this data into a “single point” calculation that is actually the summation of multiple points, a singular number can be assigned to represent the elasticity of the product.

 

Significance

Based on these results, it can be concluded that methodology developed by FTC would be a viable way to evaluate the elasticity of the products. The final data shows that while a difference in the individual products is minute, excluding product 4, the testing produces consistent and repeatable data in way that is simple to perform. Additionally, as this data is objective, it takes any variation out of the equation that could be caused by introducing the human element to the equation. Going forward, the processor will be able to establish target ranges for the individual products, ultimately creating a situation where quick decisions on processing parameters can be made based on real and true information.

Trusted by customers across the world

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

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

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/