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Tip of the Week: Uses of Texture Analysis in the Baking Industry
Tip of the Week: Uses of Texture Analysis in the Baking Industry

Objective texture analysis testing can provide important details about bakery products, but only when performed properly. There are interpretations for this category, which are more complex than one might think.

The frst step to develop an effective test is to identify an issue or potential issue. A few ways bakeries use texture analysis is:

  • To understand how a change in ingredients may impact product quality
  • To identify packaging options that will provide enough protection to get the desired shelf-life economically
  • To identify variations among regional bakeries

Once it’s decided that texture testing needs to be performed, the next step is to determine what physical attributes you need to know about the product. Common objective textural characteristics used to learn about the properties of baked goods include:

  1. Firmness

A compression test used for bread, cake, and other products where the softness of the crumb is of interest.

  1. Resilience

The amount of force that a compressed crumb fights to regain its original height. A sponge cake exhibits more resilience than a layer cake. This can be measured when performing a firmness test, if the test speed and probe return speeds are the same.

  1. Fracturability

The force required to break a product, such as a cookie or cracker. 

  1. Stretchability

The distance a product stretches before it ruptures. Flour tortillas will stretch more when fresh and will rupture more quickly and generally with less force when they are stale.

After you determine the characteristic you want to measure, test parameters can then be set up to run the test. It is very important, when first setting up a new test, to observe how the food product behaves to the application of stress. It requires some degree of intuition to determine if the method chosen will be the right test to evaluate specific textural characteristics.

AIB’s Research and Development team can help determine the type of texture analysis testing that best suits your needs and will provide meaningful, objective data about your bakery products. Knowing the description of the textural profile can reveal insights that boost product sales. Don’t delay incorporating these testing methods into your food operations, email AIB’s Research and Development team today!

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