Bakery Product Testing Attachments

Cylinder Probe - Bread - Texture Analysis

Kieffer Dough and Gluten Extensibility Rig - Texture Analysis

Tortilla/Pastry Burst Rig - Texture Analysis

36mm Radiused 
Cylinder Probe
Allows measurement of bread
firmness according to AACC
Standard Method 74-09.01.

Kieffer Dough & Gluten
Extensibility Rig
 A micro-extension solution for
accurate determination of dough
and gluten extensibility.

Tortilla/Pastry Burst Rig
Has been developed to perform
extension and elasticity measurements
on pastry and tortillas.

SMS/Chen-Hoseney Dough Stickiness Rig - Texture Analysis

Dough Preparation Set - Texture Analysis

Three Point Bend Rig - Biscuit - Texture Analysis

Dough Stickiness Rig
Used to investigate the stickiness of 
dough in respect of mixing time,
water content, enzyme activity,
wheat variety and composition.

Dough Preparation Set
Used to measure the firmness/
consistency of biscuit dough.

Three-point Bend Rig
Used for assessing the fracturability/
break strength of biscuits, cookies
and crackers.

Cylinder Probe - Breadcrumb Compressibility - Texture Analysis

Cylinder Probe - Pie Pastry - Texture Analysis

Compression Platen - Cake - Texture Analysis

Breadcrumb compressibility/
fracturability using a cylinder

Assessment of the softening of
cooked pie pastry due to moisture

Assessment of the firmness and
springiness of cake.

SMS/Miller-Hoseney Toughness Rig - Texture Analysi

Bread V Squeeze Rig - Texture Analysis

Extended Craft Knife - Texture Analysis

Toughness Rig
Used to determine the toughness
and firmness of bread and other
sliceable products.

Bread V Squeeze Rig
(Registered Design)
Allows the assessment of
packaged or unpackaged
whole loaf freshness.

Extended Craft Knife
Enables the use of a thin craft blade
for the cutting of deeper and 
wider samples.

Warburtons Dough Stickiness Rig - Texture Analysis

Warburtons Dough 
Stickiness Rig
Assessment of the firmness and 
stickiness of large dough samples.

Texture Analyser range

Application brochure


Any of the texture analyser range can be used for the product tests listed below.

A selection of special attachments and typical measurements which are commonly used in this application area are shown above. However, this does not show the complete range of attachments available for the testing of bakery products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include:

  • Firmness/Softness & Staling (normally associated with an increase/decrease in firmness of bakery products with increasing shelf life) - doughnuts, bread, croissants, biscuits, crackers, cakes, breadsticks, bagels, pizza bases, biscuit dough

  • Extensibility (degree to which a product can be extended before breaking) - dough, gluten, uncooked pastry, tortillas, pancakes, buns, dumplings
  • Crispness/Fracturability - croutons, crackers, breadcrumbs, cooked pastry, wafers, biscuits
  • Adhesiveness/Stickiness - dough, bakery fillings
  • Baked loaf volume and quality predictions: bread
  • Crumb texture and crust effects: bread, pies
  • Compressibility: breadcrumbs
  • Rate of proving: bread dough
  • Toughness: bread, pizza base, pitta bread
  • Tensile strength: bread, tortillas
  • Springiness/rate of recovery/elasticity: bread, cake, steamed bread
  • Consistency: batter
  • Work softening: bakery fats

Application Studies are available for the testing of bakery products using the TA.XT2i, TA.XTplus, TA.XTExpress  or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/
TA.HDplus in the testing of bakery products.
Click here for paper titles and citation details.

Application Studies

VolScan Profiler

See also the 
VolScan Profiler
A benchtop laser-based scanner that measures the volume of bread and bakery products, the VolScan Profiler uses a non-contact measurement method and has the ability to automatically calculate several related parameters, enabling the rapid 3-D digitisation of samples.

See also the 
D/R Dough Inflation System
A hardware and software solution for testing
Dough extensional rheology.

Dough Inflation System

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