Measurement of Firmness of Bread by Multi-Point Mensuration Method Using a Tensipresser

Abstract

The applications of multi-point mensuration method to the textural measurement of bread were investigated using a tensipresser.
Tensipresser, which is recently developed, has a sensitive senser, integrater, differentiater, data processing system and monitor scope. Using a tensipresser, a empirical formula about hardness of bread crumb could be obtained only once measurement exactly similar to the multi-point mensuration method using a texturometer.
These regression lines between hardness and biting clearances were most suitable for indications of firmness of bread crumb. Also the changes in firmness of bread crumb on staling with storage time could be expressed by the empirical formula of hardness, and which were different in exterior layer than interior layer of bread crumb. With respect to this regression line, y=ax+b, a and b could be used as indicator of firmness of bread crumb. For example, a was closely connected with the firming of bread crumb on staling and b indicated the relative firmness of sliced bread crumb which was practically bit off with plunger.
Ranking of firmness by sensory test in commercial bread was coincident with these indicators. The firmness of bread crumb differed with the section of bread crumb. The center of bread crumb was most soft and homogeneous texture about firmness.