What are the characteristic parameters of the texture analyzer?

Take bread as an example:

The tissue structure and internal shape of bread directly affect the taste. In order to accurately reflect the quality of bread, when evaluating with a texture analyzer, we evaluate it from the following main indicators.

Hardness Springness Cohesiveness Gumminess Chewiness

Hardness: The force necessary for a sample to achieve a certain deformation. The hardness value refers to the pressure peak when the sample is first pierced.

Springness: The height or volume ratio of a denatured sample that returns to the condition before denaturation after removal of the denaturing force. Its measurement is the ratio of the measured height of the second penetration to the height measured for the first time (length 2/length 1)

Cohesiveness: This value can simulate the internal adhesion of the sample. Its measurement is the quotient of the work area of the second piercing divided by the work area of the first time (area 2/area 1)

Gumminess: This value can simulate the energy required to break a semi-solid sample into a stable state when swallowed, equal to the gumminess multiplied by the elasticity

After a large number of experiments, it was determined that the hardness value, glueiness and chewiness were negatively correlated with the bread quality. That is, the larger the value of these three indicators, the harder the bread tastes, and lacks the feeling of elasticity, softness, and refreshing taste; the elasticity value and viscosity value are positively correlated with the quality of bread, that is, the larger the value, the bread tastes soft, firm, and refreshing Does not stick to the teeth.