Zeelandia pioneers new testing method to determine bakery crustiness
date:Jul 01, 2013
prises two V shaped rounded fingers which are lowered onto the sample and squeeze it for defined period of time, or to a specified distance. The texture analysers software, Texture Exponent, measures the force required to compress the sample and the sounds emitted as compression takes place. The higher the force reading and acoustic emissions, the crustier the product is deemed to be.

Henk Mulder, physical scientist at Zeelandia, comments, Stable Micro Systems equipment is extremely accurate an
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