Application Studies / Hamburger Buns

Hamburger Buns

Industry:

Food

Baked

Attributes measured:

hardness

firmness

instant springiness

resilience

Background

This application study uses the TA.XTPlus Texture Analyzer and Exponent Software to compare six different hamburger buns. The white buns tested were from Pepperidge Farms, Country Kitchen, and Arnold. The brand of potato bun was from Martin’s. The whole wheat bun was from Pepperidge Farms. The brand of gluten free bun was from Schar. These alternative buns were compared to traditional white bread hamburger buns.

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