Testing toast crispiness and crunchiness: new application study

A new TA.XTPlus Texture Analyzer application study presents an advancement of the testing method and analysis for toasted products. This new method and analysis is applicable to manufacturers of bread, shelf stable toast, appliances, and even those studying Maillard reaction and how to reduce acrylamide without negatively impacting consumer’s textural evaluations. This method uses the TA-25C Crunchiness Fixture Set which is comprised of 1”, 1.5”, and 2” diameter probes with crosscut teeth.

For a copy of this application study or to request a different study, your regional manager will be pleased to assist you.

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