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French Bread Staleness

Situation

texture analysis testing of french breadA producer of ready-to-eat products wanted a way to accurately and objectively determine the degree of 'staleness' of the bread used in their product. This property is critical to the production process.

The 'staleness' or firmness of the bread plays a key role in how it is sliced. If it is too fresh, the product tends to clog up in the slicers. If it is too stale, it produces an undesirable end product for the consumer. At the time, there was no repeatable method to measure, and therefore control this attribute of the product.

Method

texture analysis of french bread results tableTwo samples were sent; one fresh and one that was two days old.For each test a simple penetration cylinder probe was used. This made it possible to make measurements on both the crust and the inner body. The probe was moved down until it came in contact with the sample. Then the probe then penetrated the product at 250 mm/min to a distance of 15 mm.

Significance

  • Simple and fast test to objectively measure the degree of staleness in the bread
  • Software facilitates automatic statistical analysis
  • Allows customer to put ‘real’ numbers to their sensory information
  • Knowing how the product will slice prior to processing will greatly reduce the chances of downtime due to a stoppage at the slicing blades.

French bread firmness graph

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Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/

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/

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