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.