Bakery Attachments for dough, bread, gluten, etc testing

Any of the texture analyser range can be used for the product tests listed below.

A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of bakery products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include:

Firmness/Softness & Staling (normally associated with an increase/decrease in firmness of bakery products with increasing shelf life) - doughnuts, bread, croissants, biscuits, crackers, cakes, breadsticks, bagels, pizza bases, biscuit dough
Extensibility (degree to which a product can be extended before breaking) - dough, gluten, uncooked pastry, tortillas, pancakes, buns, dumplings
Crispness/Fracturability - croutons, crackers, breadcrumbs, cooked pastry, wafers, biscuits
Adhesiveness/Stickiness - dough, bakery fillings
Baked loaf volume and quality predictions: bread
Crumb texture and crust effects: bread, pies
Compressibility: breadcrumbs
Rate of proving: bread dough
Toughness: bread, pizza base, pitta bread
Tensile strength: bread, tortillas
Springiness/rate of recovery/elasticity: bread, cake, steamed bread
Consistency: batter
Work softening: bakery fats


36mm Radiused Cylinder Probe Allows measurement of bread firmness according to AACC Standard method 74-09.	Kieffer Dough & Gluten Extensibility Rig A micro-extension solution for accurate determination of dough and gluten extensibility. This rig was originally developed by Dr. Kieffer at the Kurt-Hess Institute, Munich.	Tortilla/Pastry Burst Rig Has been developed to perform extension and elasticity measurements on pastry and tortillas. Other applications could include burst testing on packaging films allowing the operator to measure strength, recovery and elasticity.

SMS/Chen-Hoseney Dough Stickiness Rig Examples of research to date include the investigation of dough stickiness due to overmixing, addition of excess water, overactivity of proteoytic enzymes, difference in wheat varieties and composition.	Dough Preparation Set Used to measure the firmness/ consistency of biscuit dough.	Three-point Bend Rig Used for assessing the fracturability/break strength of biscuits, cookies and crackers.

Breadcrumb compressibility/ fracturability using a cylinder probe.	Assessment of the softening of cooked pie pastry due to moisture migration.	Assessment of the firmness and springiness of cake.

SMS/Miller-Hoseney Toughness Rig Used to determine the toughness and firmness of bread and other sliceable products.	Bread V Squeeze Rig (Registered Design) Allows the assessment of packaged or unpackaged whole loaf freshness.	Ottawa Cell with Watertight Base 'Bowl Life' testing of Breakfast Cereals is made possible through the use of an Ottawa Cell and newly designed watertight base plate and liquid catchment tray.

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Application Studies are available for the testing of BAKERY products using the TA.XT2i, TA.XTplus, TA.XTExpress or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/TA.HDplus in the testing of BAKERY products.
Click here for paper titles and citation details.

VolScan Profiler

See also the
VolScan Profiler
A benchtop laser-based scanner that measures the volume of bread and bakery products.

The VolScan Profiler uses a non-contact measurement method and has the ability to automatically calculate several related parameters, enabling the rapid 3-D digitisation ofsamples.

Dough Inflation System 2

See also the
D/R Dough Inflation System
A hardware and software solution for testing Dough extensional rheology.