Dough Firmness Testing by Cylinder Probe Penetration Method
This test was designed the measure the difference in firmness of two different bread dough samples. First the products were allowed to equilibrate under refrigeration to approximately 40°F.
For each test replication, the probe moved down until it came into contact with the bread dough. It then went an additional 5mm into the product. Upon completion, the TL Pro software calculated the maximum force incurred (firmness).
French Bread Staleness Testing by Cylinder Probe Penetration Method
Freshness and staleness are primary indicators of the quality of most bread products - the desirable texture being softness equating to freshness. French bread is often firmer and said to be somewhat stale, which is the target texture for this particular product.
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.
Yeast Block Firmness Testing by Cylinder Probe Penetration Method
For some products, such as yeast blocks, the way a product fractures under stress is key quality trait. This is often referred to as the fracturability of a product.
While this is not a trait that can be directly measured, it can be extrapolated by looking at both the firmness of the sample and the work that is done to penetrate the yeast, using a probe fixture, to a certain depth. These values can then be correlated to the traditional sensory data.