14 02, 2022

Running Texture Profile Analysis for Baked Goods

Our industry loves talking about food (honestly, who doesn’t?). So, when talking professionally about your product, it’s nice to explain the texture and taste on a scale everyone understands. That’s why we have Texture Profile Analysis (TPA). It began as a trained sensory panel measuring and describing the textural properties of food. Today, specialized equipment [...]

7 02, 2019

Flavors

Flavors What are Flavors? Flavors are the entire range of sensations we perceive when we eat a food: taste, aroma, tactile and to some extent kinesthetic, temperature and pain sensations. Whether present naturally or added to baked goods, they are one of the largest single factors affecting our choice to purchase an [...]

30 10, 2018

How to Test Dough Extensibility and Why You Need To

Dough extensibility is the strength in the dough and a contributor to the consistency and quality of a final baked good. However, it’s not just enough to know what is. Extensibility is half of a delicate balancing act in dough that begins during mixing. When the gluten matrix is activated, it creates both extensible and [...]

12 12, 2017

Feeling the Heat from Other Bakeries?

Sensory science can help. Products are initially developed based on the opinions of a small group of stakeholders. “As a scientist, opinions don’t work for me. I don’t want to make a huge decision based on somebody’s opinion,” says Mona Wolf of ASTM.1 The organization produces voluntary standards across many disciplines, including food science and [...]

17 06, 2017

Is Staling Due to Moisture Loss Over the Shelf Life of Bread?

Staling is a major problem in the baking industry. Staled bread and cakes have undesirable qualities, like a dry, crumbly interior and a loss of flavor. Many plant personnels insist that moisture loss during storage is the main factor contributing to crumbliness of the crumb. While moisture loss is the popular belief, staling is caused [...]

16 01, 2017

Viscosity

Viscosity What is Viscosity? Viscosity is the thickness or resistance to flow of a fluid. It is the measure of shear stress/shear rate. Shear stress is the force per unit area used to move a material.3 Shear rate is a measure of the change in speed at which the intermediate layers of [...]

6 12, 2016

Texture Profile Analysis

Texture Profile Analysis What is Texture Profile Analysis? Texture profile analysis is the measurement and description of the textural properties of food. Texture can be measured by a trained sensory panel (organoleptic) or using specialized equipment (instrumental).2 Measurements are made by compressing an item to a set distance and analyzing the force it [...]

14 01, 2016

Resilience

Resilience What is resilience? Resilience is defined as the ability of a material to absorb energy when it is deformed elastically and to release that energy upon unloading.1 Bread’s resilience is its ability to spring back, returning to its original shape when subjected to a compressing force.2,3,4 Resilience is a key parameter [...]

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