Bakery Product Testing Attachments

TA.XTplus Texture Analyser

All of the texture analyser range can be used for testing the products listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area.  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.

TA.HDplus Texture Analyser

36mm Radiused Cylinder Probe Allows measurement of bread firmness according to AACC Standard method 74-09	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/rae of recovery/elasticity: bread, cake, steamed bread Consistency: batter Work softening: bakery fats	Kieffer Dough & Gluten Extensibility Rig  A micro-extension solution for accurate determination of dough and gluten extensibility This rig was originally developed by Dr. Kieffer at the Kurt-Hess Institute, Munich.
Tortilla/Pastry Burst Rig has been developed to perform extension and elasticity measurements on pastry and Tortillas. Other applications could include burst testing on packaging films allowing the operator to measure strength, recovery and elasticity.		SMS/Chen-Hoseney Dough Stickiness Rig Examples of research to date include the investigation of dough Stickiness due to overmixing, addition of excess water, overactivity of proteoytic enzymes, difference in wheat varieties 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
Breadcrumb compressibility/fracturability using a cylinder probe	Assessment of the softening of cooked pie pastry due to moisture migration	Assessment of the firmness and springiness of cake
SMS/Miller-Hoseney 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	Ottawa cell with Watertight Base 'Bowl Life' testing of Breakfast Cereals is made possible through the use of an Ottawa cell and newly designed watertight base plate and liquid catchment tray.
	See also the D/R Dough Inflation System A hardware and software solution for testing Dough extensional rheology.

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Application Studies are available for the testing of BAKERY products using either the TA.XT2i, TA.XTplus 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.