Application Studies / Bread - Squeeze Rig & AACC Method

Bread - Squeeze Rig & AACC Method

Industry:

Food

Baked

Cereal

Attributes measured:

hardness

firmness

resilience

springback

springiness

cohesiveness

crumb firmness

Background

When consumers consider purchasing of a loaf of bread in a supermarket they gently squeeze it from the top and sides to evaluate its freshness relative to their firmness expectations. We developed the TA-255 Bread Freshness Squeeze Fixture to imitate the squeezing action of consumers so that how breads recover from being gently squeezed can be quantified. We have cross licensed the fixture with Stable Micro Systems who has registered the probe design concept so that it cannot be copied. This study compares the consumers’ squeeze method to conventional bread freshness test methods which measure interior crumb firmness on seven different brands of store bought breads.

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