Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ?
Could be hardness, crispiness, audio test?
To be successful, all of tests depend upon the integrity of the Texture Analyser and the selection of the correct testing method, the manufacturing precision of the probe or attachment used and the accuracy of the analytical software to provide the results in a clear, concise format.
The TA.XTplus Texture Analyser with its wealth of application methods and the range of over 200 probes and attachments are the result of decades of experience in the design and manufacture of equipment.
I have used the Stevens Texture Analyser to measure the tensile strength of Crackers and also Semi-sweet biscuits
Thanks George. What about the three point bend ? Do you know that one? So far i think this one is better than a penetration test?
The instrumental methods used for texture analyzing is the Probing Method and the Three-point break; these methods were performed with a Texture Technologies TA.XT2 Texture Analyzer.
The Probing method compared to the Three-point break method showed that more data can be derived from and that it may be more useful in describing the complex texture of biscuits.
Depending on the biscuit type, three-point bend method may lack repeatability\reproducibility, sometimes not passing in a statistic measurement system analysis confidence test. You can perform it as an additional control, but it should be complemented with sensorial analysis, as your main quality release method, if your MSA analysis fails for the texture analyzer.