Measure Gel Strength

GEL STRENGTH is a measure of the ability of a colloidal dispersion to develop and retain a gel form.

In the gelatine world, gel strength is traditionally referred to as Bloom. It is the force, expressed in grams, necessary to depress by 4 mm the surface of a gelatine gel with a standard 0.5" diameter cylinder probe.

Whilst gels are commonly accepted in the food industry the measurement of gel strength is also of widespread interest in the manufacture of pharmaceutical, medical and cosmetic products. 

Gel properties such as elasticity and rupture force of, for example, pectin, gelatine, agar etc. are important in the development of such products as coronary stents where hydrogel polymers are selected due to their soft, rubbery nature which gives them a strong, superficial resemblance to living, soft tissue. 

Measuring Texture of Dough - extension, inflation and stress relaxation

Bread is one of the oldest foods, and holds an immense historical value. The word itself has such cultural gravitas that it is often used as a metaphor for basic, general necessities.

With snack and bread products currently dominating the top five grocery brands in the UK, and the bakery market set to grow by 12.6 per cent by 2011, bread clearly still holds its centuries-old position as a dominant, staple food source.

Just as mankind has evolved, so has bread. Today, the market for bread is diverse and highly competitive. Thousands of intrinsic and superficial product variations present consumers with an abundance of alternatives. One thing remains constant however – the fresher the bread, the more appetising it is to the consumer. Texture is a key factor in perception of freshness.