See how to test a wide range of products with the TA.XTPlus Family of Texture Analyzers
Breakfast Toaster Pastries
This study evaluates three methods of quantifying the hardness and stiffness of toaster pastries. The methods that are explored are a puncture method, a cutting/shear method and a three point bend method. Four brands of breakfast toaster pastries were tested using a variety of methods with the TA.XTPlus Texture Analyzer. The methods include puncturing the pastries with a 2 mm diameter puncture probe, cutting the pastries with a TA-42 knife probe, and snapping the pastries using a three point bend test. The goal of the study was to explore different textural characteristics of the breakfast toaster pastries.