Texture Analysis techniques
Chemical tests are a major part of the research that can be performed to assess the extent of staling. These include the measurement of water activity, alkaline water retention capacity and the amount of soluble starch. However, it is the changes in physical properties listed above that are felt directly by the consumer when eating a loaf, and it is essential that these properties are monitored when developing new formulations. Texture Analysis can be used to test the properties of bread from dough to loaf.
