BACKGROUNDThe American Association of Cereal Chemists (AACC) developed a standard method for the assessment of bread samples by deformation. The force to compress a bread sample a specific distance simulates gentle squeezing by the consumer when selecting their loaf at the supermarket.

METHODOne slice of bread 25 mm thick or two slices (each 12.5 mm thick) can be used. The slices can be cut mechanically or by hand provided the end three slices are discarded and the crusts are not removed. A 38.1 mm Ø probe (TA4/1000) at a test speed of 2 mm/s. The location of testing is the center of the bread slice(s) avoiding non-representative areas of crumb. Sample is subjected to 40% deformation and compression load at 25% deformation is recorded in either Newton’s or g. Test a load of three samples per loaf.

Settings:

Mode:

Normal

Speed:

2 mm/s

Distance:

10 mm

Trigger :

5g

RESULTS
The following is a result graph (using TexturePro CT Software)

DISCUSSION
The structure of bread can be defined as a solid foam colloid with multiple pockets of carbon dioxide distributed uniformly through its bulk. Gluten forms the interconnected network that supports the carbon dioxide in small pockets. The end result, when baked, is the aerated honeycomb texture characteristic of bread.

Texture analysis provides a valuable tool for insight into the quality of bread. The method applied within this study has clearly quantified the effect of “staling” on the strength of the gluten matrix.

CONCLUSION
The texture measurement described has been shown to quantify physical characteristics of a range of loaves in the early stages of their life. The simple compression test is ideally suited for production or development environments where it can give an indication of product staling or formulation in relation to enhancers, flour quality or the use of additives such as alpha amalayse.