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

Monday 29 June 2020

Texture Analysis to Measure the Effects of Enzyme Addition on the Staling of Artisanal Bread: Part 1 – Why does Staling Occur?

Texture Analysis to Measure the Effects of Enzyme Addition on the Staling of Artisanal Bread
Bread is a common, low cost food that is eaten readily worldwide, associated with traditions in many countries. 

However, there has been a movement over the last decade or two towards products that are marketed as ‘clean label’, ‘plant-based’ or ‘artisan’, so supermarket shelves are seeing a shift from soft crust, cuboid loaves in coloured plastic bags to rustic looking crusty bread. Artisan bread is a term that has no absolute definition but refers to a style of short shelf-life bread that is usually offered unpackaged (in baskets) and consumed immediately after baking for maximum freshness.