How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Thursday, 9 October 2014

Texture Analysis in action: the Dough Preparation Set



Dough Preparation Set componentsThe DOUGH PREPARATION SET (A/DP) is used to measure the characteristics of biscuit dough. 

The set comprises a test cell, aeration plunger and a flattening plunger. 

A sample is placed in the cell, pockets of randomly distributed air are removed by the spiked aeration plunger, and an even surface is achieved by application of the flattening plunger. 

A 6mm cylinder probe is used to measure the consistency of the dough. 

Tuesday, 7 October 2014

How to measure the texture of multi-textured foods


Biting into a soft-centred chocolateIt’s a routine part of every cuisine across the globe to introduce variety into the human diet through textures and flavours. 

One of the challenges of commercially manufacturing multi-textured foods is to keep the freshly created textures over a long period of time. Moisture and oil migration present difficulties and can result in a decrease of desirability as the expected sensory properties are altered. 

Some well-known multi-textured food examples include: pizza crust with sauce; ice cream in a crispy cone; baked pastry with fruit/meat filling; hard chocolates with liquid centres; chocolate covered nuts; and breakfast bars containing soft fruit.