Texture Analysis in action: the SMS/Miller-Hoseney Toughness Rig

The SMS/MILLER-HOSENEY TOUGHNESS RIG (A/MHTR) has been developed in conjunction with Prof. Hoseney and Dr. Miller of the Kansas State University. 

It is used to determine the toughness and firmness of bread and other sliceable products. 

Comparison of toughness of bread induced 
by microwave heating for different times

 

The rig comprises two adjustable angled base plates which fix on the texture analyser and a support frame, holding a stainless steel cutting wire, which connects directly to the loadcell. The force to cut through the sample is measured.
 

A paper using this fixture on a TA.XTplus Texture Analyser has been published, as detailed below: 

MILLER, R. A., MANINGAT, C. C. & BASSI, S. D. (2003). Effect of gluten fractions in reducing microwave-induced toughness of bread and buns. Cereal Foods World, 48 (2), 76-77.

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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...