ResourceMaterials
Quantification of the Structural Properties of Cake as an Indicator of Baking Conditions Using Texture Profile Analysis
Quantification of the Structural Properties of Cake as an Indicator of Baking Conditions Using Texture Profile Analysis
30 Jul 2015This application note demonstrates the texture profile analysis of two commercially available Madeira cakes during deformation, measuring a number of parameters including hardness, springiness and chewiness. The CT3 Texture Analyzer was used to analyze the samples at 3 different levels of deformation − 25%, 50% and 75% − imposed using a cylindrical Perspex probe.
Related products
Request Quote for All Products
TexturePro CT Software
AMETEK BrookfieldCollect data and perform detailed data analysis with real-time graphic plotting
Links
Tags
Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.Food and Beverage ProcessingFood and Beverage Processing involves the preparation of food products for further analysis. Typical instrumentation includes blanchers, color sorters, cookers, grinders, and refrigeration. These are used to replicate the processes commonly used in the commercial preparation of food and beverages.Mechanical TestingMechanical testing explores the elastic and inelastic nature of a material when force is applied. A mechanical test shows whether a material is suitable for its intended application by measuring hardness, tensile strength, elongation, elasticity, and fatigue limit.Food PackagingTexture AnalysisFood TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.