REF: BRD2/P36R

Revised: March 06

TA.XTPlus APPLICATION STUDY

Product:

BREAD

Objective:

Determination of bread firmness using the AACC (74-09) Standard method

TA Settings:

Mode:
Option:
Pre-Test Speed:
Test Speed:
Post-Test Speed:
Strain:
Trigger Type:
Tare Mode:
Data Acquisition Rate:

Measure Force in Compression

Return To Start
1.0 mm/s
1.7 mm/s
10.0 mm/s
40%
Auto - 5g
Auto
250pps

LOAD PROJECT

Accessory:

AACC 36mm cylinder probe with radius* (P/36R) using 5kg load cell
Edges of the cylinder are 'rounded' to remove sharpness of the perimeter of the probe, hence reducing tendency of the probe to cut
the sample upon penetration.

Sample Preparation: Slice the loaves either mechanically or by hand into equal slice thickness e.g. 25mm or 12.5mm thick. For 12.5mm (0.5inch) thick
slices two slices should be stacked together for each test, discarding two or three end slices and end crust slices of loaf. For 25mm
(1 inch) thick slices one slice for each test sample is used and the end crust slices of the loaves should be discarded.
Probe Calibration:

Before carrying out the test using '% strain' measurement one must calibrate the probe to acknowledge the texture analyser test
surface (which is recorded as 100% strain). To do this, lower the probe, so that it is close to the test surface. Click on T.A. (in the
menu bar) then CALIBRATE PROBE and specify the distance that you want the probe to return to, after sample compression, for
each test - e.g. 30mm is suggested. Within the 'Run a Test' window, also check (X) the Auto height box before commencing the
tests.

Test Set-Up:

Place the sample centrally under the cylinder probe, avoiding any irregular or non-representative areas of crumb. Commence the
test.
Typical plots:

The above curves were produced from testing two different brands of fresh white pan bread slices (25mm thick).

Observations:

The above plot illustrates a Force-Time (or Distance) curve which shows the characteristics of a bread firmness test. Once the
trigger force is attained, the probe proceeds to compress the sample until it has compressed it by 40% of the product height. It then
withdraws from the sample and returns to its starting position.
Firmness is defined in this method as the force (in grams, kilograms or Newtons) required to compress the product by a pre-set
distance (i.e. force taken at 25% compression of 25mm) (AACC, 1983). A 25% compression of 25mm thick sample = 6.25mm
compression distance at which point the compression force value (CFV) is taken. Units displayed can be converted automatically
according to requirements and are not restricted to the units used during the test. Examples of the use of this type of test is in the
determination of firmness of bread samples according to storage time or the effect of change in flour type. Clearly sample B is
firmer than sample A.

Data Analysis:
Once tests have been performed, values of particular interest for sample analysis can be automatically obtained by a MACRO, e.g.
Clear Graph Results
Redraw
Search Forwards
Go to Min. Time
Go to
Mark Value

Distance
Force

6.25mm (or Strain 25%)

This macro is a general example for the analysis of a curve such as the one above. Any changes made to the test parameters or significant differences to the
shape of the curve

profile may require optimisation of this macro.

Sample Results:

Test results obtained from 5 bread samples (of each type) give the following mean compression force values (CFV) at 25%
compression (or 6.25mm distance):
Sample

A
B

Mean Compression Force

Firmness
( S.D.)
(g)
214.1 9.5
337.7 15.2

Notes:

Storage, packaging, and handling of sample before testing with the texture analyser are considered parts of variable conditions under which bread is
tested, not parts of standard testing procedures. However, it is important to identify these conditions when reporting results of firmness tests. Within
any given laboratory, they must be kept constant for comparison purposes.

Cutting crust off the bread immediately before the compression test is also considered a variable testing procedure. For "typical" pan bread, the crust
does not interfere with compression by a 36mm diameter probe. However, if a larger probe or a different type of bread is used so that the crust does
resist compression, the crust may be removed from the bread sample before testing.

Stress can be measured as a alternative to plotting force by ensuring that the surface area of the probe is inserted into the correct box in the run a test

window.

When attempting to optimise test settings it is suggested that the first tests are performed on the hardest samples to anticipate the maximum testing
range required and ensure that the force capacity allows testing of all future samples.

This method is applicable directly to research and quality control evaluation of white pan breads. The principle (or method) may also be used to study
other loaf types and similar products, such as cakes, although sample preparation may need to be adjusted appropriately.

References:
BAKER, A. E., DOERRY, W. T. & KEMP, K. (1986). Instron factors involved in measuring crumb firmness. Cereal Foods World 31, 193.
BAKER, A. E., DOERRY, W. T. & KEMP, K. (1986). Graphical presentation of Instron factors on crumb firmness. Cereal Foods World 31, 262.
BAKER, A. E. & PONTE, J. G. Jr. (1987). Measurement of bread firmness with the universal testing machine. Report of the AACC Committee on Bread
Firming Measurement. Cereal Foods World 32, 491.
HIBBERD, G. E. & PARKER, N. S. (1985). Measurements of the compression properties of bread crumb. J. Texture Stud. 16, 97.
KAMEL, B. & RASPER, V. F. (1986). Comparison of Precision penetrometer and Baker compressimeter in testing bread crumb firmness. Cereal Foods
World 31, 269.
KAMEL, B. S., WACHNUIK, S. & HOOVER, J. R. (1984). Comparison of the Baker Compressimeter and the Instron in measuring firmness of bread

containing various surfactants. Cereal Foods World 29, 159.

LORENZ, K. & DILSAVER, W. (1982). Bread compressibility as affected by slice thickness. J. Food Sci. 47, 689.
REDLINGER, P. A., SETSER, C. S. & DAYTON, A. D. (1985). Measurements of bread firmness using the Instron universal testing instrument:
Differences resulting from test conditions. Cereal Chem. 62, 223.

N.B.This application study has been designed for a specific sample(s) and it therefore must be noted that any deviation from this sample in terms of sample
size, shape, formulation etc. may cause large deviations or indeed may require a different testing method.
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