Hamburger Buns

Requesting multiple application studies?

Request this Application Study

Looking for more application studies on other topics? Save yourself some typing and use this handy form instead.

hardness, instant springiness, resilience

Abstract

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.