this website uses cookies to ensure you get the best experience on our website.
close
Mode Layout
Theme color
Choose your colors
Background Color:
Active Color:
Reset

Evaluation of bread texture

.

There are several types of tests on the evaluation of the texture of bread. In this case, we wish to evaluate the softness and the marrowiness. To do this, the bread is placed in a test bench where it will be compressed by a spherical probe. This test is used in the food industry for quality control and research and development.

.

.

  1. The video above shows a force test to determine the softness of bread.

  2. This example setup is given for one type of texture, so it will also be effective for testing products of similar consistency.

  3. For other types of textures, please refer to our product specifications to achieve the most appropriate configuration for your test.

.

Products used :

  • FRTS Series - Food texture analyzer.
  • FR-SR Series - Spherical probe.

.