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Tortilla softness and burst strength

Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of soft, pliable, elastic bakery products: tortillas, flatbreads, chapattis, rotis, etc. We show a test method to measure the properties which determine the desirable texture – extensibility and rupture resistance. This information can be scientifically analyzed by the bakery producer to control the quality and improve the shelf life of the food, optimizing processes and minimizing costs.

Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of soft, pliable, elastic bakery products: tortillas, flatbreads, chapattis, rotis, etc. We show a test method to measure the properties which determine the desirable texture – extensibility and rupture resistance. This information can be scientifically analyzed by the bakery producer to control the quality and improve the shelf life of the food, optimizing processes and minimizing costs.
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