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 seeing steady growth, 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.
The analysis of dough characteristics can be enough to predict end product texture and freshness perception. It is therefore essential that manufacturers invest in thorough physical characterisation during the earlier stages of production, to ensure efficiency and, most importantly, customer satisfaction.
In this video we highlight a whole series of up-to-the-minute physical characterisation methods being introduced to ensure the textural quality of present-day bread products...
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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