Application Studies / Bagel Puncture

Bagel Puncture

Industry:

Food

Baked

Attributes measured:

hardness

stiffness

toughness

peak force

Background

In this application study the staling characteristics of two different lots of plain bagels were analyzed with the TA.XTPlus Connect Texture Analyzer. The first lot of bagels was from a local specialty bagel shop, The Maine Bagel, and the second lot was from a nearby Dunkin Donuts. Both stores baked the plain bagels between 04:00 - 04:30 that morning and the bagels were purchased at 07:30. Puncture tests were conducted on both lots of bagels over four days. One bagel from each lot was punctured six times at each designated time with a TA-52 2.0 mm diameter stainless steel puncture probe.

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