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

Tuesday, 10 April 2018

Global Baking Ingredients Market to Grow – get ready to perfect your texture

Bakery productionAccording to MarketReportsWorld.com, analysts forecast the Global Baking Ingredients Market to Grow at 5.68% CAGR during the Period 2017-2021.

With growth potential comes the need to secure the quality of your product to ensure that customers will continue to purchase your products over your competitors. If you don’t have any quantitative quality control in place already perhaps it’s time to understand how it would work for you.

Baking is a cooking technique that uses a high degree of dry heat for a prolonged period. While baking, heat is gradually transferred from the surface of the dough, transforming it into a cooked and baked product with a soft centre but a firm, dry outer crust. To enhance the quality of the product, various ingredients are added to the dough or mixture while baking. Baking ingredients enhance the taste, texture, consistency, and colour of baking products.

However, to appreciate the degree of enhancement that the added ingredient has provided requires quantification. After all, why would you add expensive ingredients that didn’t provide a benefit or risk adding too much without increase of benefit? A Texture Analyser will provide the tool for measurement of texture of your products in order to compare between the original product and the one that has a ‘so called’ better formulation. 

In the game of winning over consumers to be their preferred bakery product choice manufacturers will often add feature statements to their products such as ‘10% softer bread’ or ‘half the fat but 50% crispier’. These types of numerical claims require substantiation using a quantitative method – something that will prove the statements by comparison of numbers.

Whether it’s the softness of bread, the crispiness of pastry, the stickiness or extensibility of dough, the springiness of loaves, the firmness of biscuit dough, the toughness of pizza crust, the strength of tortilla wraps or the increase volume of your bread, we have a texture analysis method already developed for your products’ quality assessment.

Here are just a few examples of our test methods:


Bakery test montage



We can design and manufacture probes or fixtures for the TA.XTplus texture analyser that are bespoke to your sample and its specific measurement.

Once your measurement is performed, our expertise in its graphical interpretation is unparalleled. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can also prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

TA.XTplus texture analyser with bloom jar The
TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...

Watch our video about testing of bakery products

Download a published article covering methods for the testing of bakery products

Browse our range of bakery product testing solutions

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