AIB Standard Procedures

Industry:

Food

Baked

Snack

Attributes measured:

hardness

firmness

relaxation

breaking strength

elasticity

stretchability

flexibility

Background

This booklet is a collection of procedures for testing the texture of common bakery products with the TA.XTPlus Texture Analyzer. These procedures are used at the American Institute of Baking’s Experimental Bakery Lab in Manhattan, Kansas.

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