The BREAD V SQUEEZE RIG (A/BSR†) enables testing of the softness and springiness of both packaged and unpackaged loaves, thereby giving a good indication of freshness. A common way to test the softness of a loaf is by squeezing it between the thumb and fingers, creating a ‘V’ shape with the hand. The rig imitates this process and allows repeatable, scientific analysis of the freshness and appeal of bread.
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| Comparison of freshness of two types of packaged loaves of bread |
Post-test calculations are then used as an indication of freshness – the lower the force and higher the value of springiness, the fresher the loaf.
This non-destructive test offers simplicity and speed as the loaf requires no sample preparation and can be analysed within the packaging.
†This attachment is a Community Registered Design.
Some more information on this fixture:
BENEFITS:
Provides a quick and imitative test thereby simplifying data analysis.
LIMITATIONS:
Dimensions of standard rig are applicable to 'standard' bread loaf sizes.
This is the ultimate test method to evaluate just how much spring is in a loaf. Used in conjunction with the TA.XTplus texture analyser, the Bread V Squeeze rig enables manufacturers to test the softness and springiness of both packaged and unpackaged loaves, ensuring their products meet today’s stringent consumer demands.
When searching for the perfect loaf, freshness is number one on the shopper’s agenda. This often directly correlates to how soft and springy the finished bread is. One of the most common ways to test the softness of a loaf is by squeezing it between the thumb and fingers, creating a ‘V’ shape with the hand. The Bread V Squeeze rig imitates this process and allows manufacturers to carry out repeatable, scientific analysis of the freshness and appeal of their bread.
The rig comprises ‘V’ shaped rounded ‘fingers’, which are attached to the arm of the TA.XTplus. The rig is then lowered onto a packaged or unpackaged loaf, and the force required to compress the bread is measured. Post-test calculations are then used as an indication of freshness – the lower the force and higher the value of springiness, the fresher the loaf. This non-destructive freshness test offers simplicity and speed due to the fact that the loaf requires no sample preparation and can be determined within the packaging.
Zeelandia, a global bakery ingredients manufacturer, has pioneered an exciting new testing method to determine the crustiness of bakery products. Combining the texture analyser bread ‘V’ squeeze test with simultaneous acoustic measurements, Zeelandia obtains detailed objective analysis of crust breakage, enabling the company to develop high-performance ingredients that respond to a dynamic and growing sector of the bakery market.
Provides a quick and imitative test thereby simplifying data analysis.
LIMITATIONS:
Dimensions of standard rig are applicable to 'standard' bread loaf sizes.
This is the ultimate test method to evaluate just how much spring is in a loaf. Used in conjunction with the TA.XTplus texture analyser, the Bread V Squeeze rig enables manufacturers to test the softness and springiness of both packaged and unpackaged loaves, ensuring their products meet today’s stringent consumer demands.
When searching for the perfect loaf, freshness is number one on the shopper’s agenda. This often directly correlates to how soft and springy the finished bread is. One of the most common ways to test the softness of a loaf is by squeezing it between the thumb and fingers, creating a ‘V’ shape with the hand. The Bread V Squeeze rig imitates this process and allows manufacturers to carry out repeatable, scientific analysis of the freshness and appeal of their bread.
The rig comprises ‘V’ shaped rounded ‘fingers’, which are attached to the arm of the TA.XTplus. The rig is then lowered onto a packaged or unpackaged loaf, and the force required to compress the bread is measured. Post-test calculations are then used as an indication of freshness – the lower the force and higher the value of springiness, the fresher the loaf. This non-destructive freshness test offers simplicity and speed due to the fact that the loaf requires no sample preparation and can be determined within the packaging.
Zeelandia, a global bakery ingredients manufacturer, has pioneered an exciting new testing method to determine the crustiness of bakery products. Combining the texture analyser bread ‘V’ squeeze test with simultaneous acoustic measurements, Zeelandia obtains detailed objective analysis of crust breakage, enabling the company to develop high-performance ingredients that respond to a dynamic and growing sector of the bakery market.
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.
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...
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