What are some examples of texture analyzer applications?

Comments on steamed buns

Mantou is a traditional staple food in China, but there are few studies on its quality. The texture analyzer is used to evaluate the noodle products. The test method is the same as that of the bread. The main evaluation indicators are hardness value, elasticity value, cohesiveness, glueiness and chewiness. The corresponding relationship between these indexes and the quality of steamed bread is the same as that of bread.

Texture determination and evaluation of noodles

Noodles are the traditional food of the people in northern my country. The noodles are smooth and palatable, moderately hard, tough, chewy, elastic, refreshing and non-sticky. Using different probes of the texture analyzer to compile different test plans can give numerical evaluations in terms of hardness, toughness, elastic viscosity, etc.

Squeezing Noodles with a Flat Probe

Use a flat probe to press down cooked noodles with a certain thickness and the same number, so as to obtain the palatability (hardness and softness) of noodles made from different flours.

The greater the measured positive peak force, the greater the hardness.

Noodle toughness was tested by a blunt trapezoidal cylindrical probe.

The probe can imitate the process of human teeth biting the noodles, so as to obtain the size of the toughness. The larger the area surrounded by the measured curve (the greater the working energy), the better the toughness.

Apply upward force to break the noodles

Use a suitable clamp to fix the noodles. If the measurement is repeated, keep the breaking distance at the same time, start the switch, and the noodles will be continuously stretched until they break when the elastic limit is exceeded. The larger the measured force value, the better the elasticity of the noodles.