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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

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.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/