Method and apparatus for determining toughness of baked products

Details Method and apparatus for determining toughness of baked products Method and apparatus for determining toughness of baked products

1994-10-24

1996-05-14

Noland, Thomas P.

Measuring and testing

Hardness

By penetrator or indentor

73169, G01N 342, G01N 3310

Patent

active

055157181

ABSTRACT:
Apparatus (10) is provided for measurement of the toughness of edible products such as breads and cheeses. The apparatus (10) preferably includes a texture analyzer (12) equipped with a load cell crossarm (18); a special sample holding device (14) is mounted on the analyzer (12) and includes a base (30) adapted to hold a sample (88) and equipped with a flexible elongated pull wire (34). A cover assembly (32) is positioned atop the sample (88) and includes retention pins (64-70) to hold the sample in a substantially stationary condition. In use, the pull wire (34) is coupled to crossarm (18) and the analyzer (12) is actuated to elevate the arm (18), thus pulling the wire (34) at least partially through the sample (88). The force required to pull the wire (34) through the sample (88) is taken as a measure of sample toughness.

REFERENCES:
patent: 2481467 (1949-09-01), Bloom et al.
patent: 3214967 (1965-11-01), Bouschart et al.
patent: 3785201 (1974-01-01), Rubio et al.
patent: 5035904 (1991-07-01), Huang et al.
patent: 5099682 (1992-03-01), Denomme et al.
Karlsson, Microwave Induced Changes During Reheating of Bread; Sep. 25, 1991, University of Lund abstract, pp. 1-32, Appendix 1, Apx 2, Apx-3, pp. 1-3, & Appendix 4.
Rogers, et al.; Texture Characteristics of Reheated Bread, Cereal Chem. 67(2):188-191 (1990).

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