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A method for measuring the firmness of whole loaves of bread
Author(s) -
BISHOP E. C.,
WREN J. J.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01628.x
Subject(s) - constant (computer programming) , bar (unit) , compression test , mathematics , spring (device) , frame (networking) , line (geometry) , compression (physics) , universal testing machine , materials science , composite material , engineering drawing , geometry , mechanical engineering , computer science , engineering , physics , meteorology , ultimate tensile strength , programming language
Summary The firmness of whole loaves of bread, unsliced or sliced, can be measured by using an Instron Universal Testing Machine in a constant deformation method which simulates the purchaser's squeeze‐test. A loaf is mounted on a frame and subjected to a small, recoverable compression with a pivoted bar on the oven‐spring line. The method is rapid and facilitates the plotting of firming curves or the calculation of rate constants.