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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

Trusted by customers across the world

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

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/