Texture profiling offers an affordable alternative to the use of human sensory panels for quality control in the modern mechanised bakery
Lloyd Instruments has long supplied the baking industry with advanced testing solutions to ensure end-product quality on the consumer shelf.
The TAPlus is the company's latest texture analyser that offers affordable, high performance whether in quality control or product development.
The use of human sensory panels to determine product quality is well documented but too impractical for today's busy mechanised bakeries.
The TAPlus offers a quantitative approach, aimed at driving down costs through fast, efficient testing without compromising on data accuracy or reproducibility.
Key to its success is flexibility, ease of use, and high sensitivity of measurement.
The TAPlus features a 100kgf capacity, designed specifically for routine textural testing and sophisticated texture profile analysis.
It sits comfortably on a bench and accepts interchangeable, easy to connect XLC series load cells as the load measuring device. Unlike other texture analysers, it has a sizeable working area to accommodate large samples.
A reading measurement to within +/-0.5% and a speed accuracy lower than 0.2% ensures reliable results.
The standard system includes the base machine, a drip tray, food testing base and probe for routine entry-level applications.
Texture profiling in the baking industry covers a number of disciplines.
Checking dough stickiness is straightforward with the Lloyd Instruments's dough preparation set fitted to the TAPlus.
Too sticky and dough may adhere to mixing equipment; too dry may result in poor quality and yields.
There is a novel forward extrusion Ottawa jig to assess dough roll out, and special knife blade attachments to test dough springiness, crust hardness, even checks for air pockets or other constituents.
It is also possible to measure dough hardness (on the compressive puncture stroke) and dough stickiness (on the withdrawal stroke) in one complete test with a flat ended probe attached.
Such tests allow bakery producers to alter ingredient ratios, asses baking times and determine optimum production methods.
It is possible to correlate any measured data against human sensory panels as a final check.
Once the ideal profile has been determined, the standard procedure can then be transferred to the production line for rapid testing in quality control.
