The Texture Report
Official Texture Technologies' blog. A one-stop source for news in the world of texture analysis.
Wondering how texture analysis can benefit your team?
A new article titled “Applying Texture Analysis to Gluten Free Products”, by Jo Smewing of Stable Micro Systems, explores texture analysis in the rapidly growing gluten-free product market. Smewing discusses the role that gluten plays in baked goods and the challenges of creating products without it.
Smewing covered various test methods for the following types of products:
- Breaded and battered goods
To request, this article please contact your regional manager. Additionally, you may request our gluten-free cookies and crackers texture analysis application study here.