Texture Analysis in Action: the Dobrascycyk-Roberts Dough Inflation System

Most dough rheological measurements are performed at rates and conditions very different from those experienced during baking. 

Conventional oscillation shear rheological tests usually operate at small strains of up to 1%, while strain in gas cell expansion during proof can be several hundred percent. Furthermore, most rheological tests are carried out in shear, whereas most large strain deformations in dough (i.e. sheeting, proofing, and baking) are extensional in nature. 

The deformation around an expanding gas cell during proof is biaxial extension – deformation in the cell wall material surrounding an expanding gas bubble. Therefore, any rheological tests on dough that seek to predict baking performance should be carried out under conditions close to baking expansion.

Cereal Product Texture Measurement and Analysis

The need for convenience has been propelling the processed food industry, which includes breakfast cereals. 

Developed nations already have breakfast cereals as part of their regular course of meals, while increasing income in developing countries is giving the industry a new dimension. However, the market in developed economies tends to saturate mainly due to the desire for other traditional breakfasts, as well as some on-the-go alternatives such as cereal bars.

This is partly compensated for with growing breakfast cereals markets in Asia, as well as some Latin American countries. Some markets such as China and India offer high growth potential due to their large population; people in these countries are changing food habits and including breakfast cereals in their regular meals. 

Breakfast cereals are broadly marketed under two segments: RTE (ready-to-eat) cereals and Hot cereals – the market for RTE cereals is much larger when compared to that for Hot breakfast cereals.

Texture Analysis in Action: Leather Testing

One specialist area where texture analysis has had a considerable impact is LEATHER TESTING.

Stable Micro Systems offers a range of test rigs specifically designed to enable accurate and repeatable tests on all types of leather samples. 

Our application designers have worked closely with end user companies and institutions to ensure that the equipment achieves the best possible results.

Frozen Confectionery Texture: Sorbets and Ice Lollies

Sorbet originally hails from the Roman Empire – and can be thought of as a low-calorie version of ice cream.
In the absence of non-fat milk solids, it usually consists of a fruit juice, plus carbohydrates stabilised with a hydrocolloid (e.g. alginate) and emulsified with mono- or diglyceride or polysorbate 80. The carbohydrates can be chosen so as to provide a harder or softer texture as in the case of ice cream, and aeration (overrun) can be obtained as with ice cream.

Sorbet is by definition an aerated frozen dessert, typically with a pH of 2.5 to 4.0 based on water, fruit juice or fruit juice concentrate, sugar, glucose syrup or other sugar types and combinations, functional systems blends, citric acid, flavourings and colourings. Sorbet does not contain fat, but may contain emulsifier and milk solids from whey powder if a creamy type of sorbet is to be produced.

Texture Analysis in Action: the Avery Adhesive Test

THE AVERY ADHESIVE TEST
(using probe P/1S)

Over recent years, one objective of the Pressure Sensitive Adhesive industry has been to identify a single, standard, reproducible test to easily measure the tack of a PSA. 

As a result, experiments with probe adhesive testers of various designs have taken place. Some of these testers have measured the tack force, that is, the maximum force recorded during the debonding of the probe from the adhesive.

Others have suggested measuring the tack as a function of energy dissipation during the debonding process. Because of this ambiguity, the probe tack testers have not provided a better definition of tack than other conventional tack performance tests such as loop tack, rolling ball tack, etc.

Frozen Confectionery Texture: Chocolate Bars

Does your ice cream product have
a signature texture?

With the advent of more complex ice cream products incorporating inclusions of various kinds the migration of moisture from the ice cream to crisp, particularly cereal-based, components becomes more of a problem.

Particular examples of this are products incorporating wafers either within the ice cream or around the ice cream. Without protection against moisture migration the wafer very rapidly loses its crispness and becomes soggy. If a barrier coating is used between the wafer and the ice cream, this migration is retarded and the product retains crispness for a much longer time. 

Other examples of inclusion are meringue pieces, praline, nuts and chocolate coated puffed rice.

Texture Analysis in Action: the Hair Combing Rig

The HAIR COMBING RIG (A/HCR) has been developed to assist manufacturers in the development of more effective conditioning agents.

It is well known that conditioning shampoos and hair conditioners are used to provide a variety of benefits to hair: they reduce the combing force, enhance the gloss, confer smoothness and antistatic properties and they improve the manageability of the hair.

The Scoop on Ice Cream Testing

This summer while waiting in line at your local ice cream parlour, you may have a lot to ponder.

Do you want ice cream, gelato, frozen yogurt or sorbet? Will you choose a cone or a bowl? What about sprinkles, nuts or chocolate sauce? 

Back in the lab, ice cream manufacturers also have a lot to ponder when developing, testing, and reformulating their products.

Using a Texture Analyser, it’s possible to measure several textural properties of ice cream as well as the syrups, sauces, and inclusions that are added for enhanced consumer novelty or experience.In terms of volume, ice cream is by far the largest frozen snack food item consumed in the frozen state in the West.

During its market growth, it has been transformed from a very high-class, expensive almost all-dairy product into an adequate, largely non-dairy but much cheaper and still very attractive version.