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Cereal Chem 55:197 - 203.  |  VIEW ARTICLE
A Method for Measuring Strength and Extensibility of Bread Crumb.

L. K. Dahle and E. P. Montgomery. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

A method has been developed for obtaining textural measurements of bread crumb using the Instron tester. With a simple device, a bread slice is deformed to the point of visible rupture. Events are recorded on a strip chart. Peak resistance to deformation occurs at the point at which crumb visibly ruptures; it is a measurement of crumb strength. The distance through which the bread is deformed before visible rupture is a measurement of crumb extensibility. This test has been applied to different breads and to bread at different days of age, providing results on effects of aging, moisture, temperature, and a bread-softening agent.

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