Cereal Chem 60:134 - 138. | VIEW
Grain Research Laboratory Compression Tester: Its Description and Application to Measurement of Bread-Crumb Properties.
R. H. Kilborn, K. H. Tipples, and K. R. Preston. Copyright 1983 by the American Association of Cereal Chemists, Inc.
The Grain Research Laboratory compression tester, a versatile instrument for the measurement of the textural properties of bread crumb, is described. A plunger attached to a force transducer is moved vertically by a variable-speed motor-driven cam that provides precise, repetitive compression of foods either to constant deformation or to constant force in conjunction with a comparator. To demonstrate the potential of the instrument, textural properties including firmness, stress relaxation, cohesiveness, and stickiness were measured in bread crumbs from loaves stored for various periods of time.