Texture Profile Analysis (TPA) is one of the few standard test methods related to food texture measurement. It is a twice-compressed test and then a number of calculated points that relate to characteristics.
The stickiness of pasta caused by its starch content is one of primary texture characteristics. Using a simple compression test, one is able to measure the stickiness of a single piece of pasta. Most compression test measure the maximum force incurred during the test. To test stickiness, a known force is applied to the product. The compression plate then moves upward.
Cake Firmness Testing by Cylinder Probe Compression Method
Firmness is one of primary quality indicators for most bakery products. Similar to bread, cake is tested by doing a simple compression test. The firmness can be directly related to freshness of the product. Fresh products tend to be softer than slightly older products. This is due to the product taking up moisture and becoming stale.
Pastry Dough Hardness by Cylinder Probe Compression Method
Many products require only a simple penetration test to measure differences in texture. For pastry dough, a small amount of each variant was prepared for testing.
Each test replication involved the probe moving a set distance into the sample and then measuring the resistance force as the representation of product hardness. This result was then compared to the product that was said to have the ideal texture and consistency.