Baked goods include biscuits, bread, cakes, etc. In the process of deep processing of these foods, processing technology and food additives will have certain influence on its texture characteristics. In order to obtain products with better sensory evaluation, we usually process foods. Establish the standard method of quality evaluation to minimize the error of sensory evaluation. The texture analyzer is applied to the quality evaluation of baking, which can reduce the error caused by subjective factors in the process of sensory analysis and evaluation, and improve the reliability of sensory. Accuracy and operability.
At present, a large number of literatures report on the optimization of processing conditions and quality of baked food processing, Wang Yingzhou [1] studied the process of corn flour cookies and the effect of corn flour on the texture properties of cookies, the texture analyzer For the measurement, the probe P/36R was used, and the measurement conditions were: pre-measurement speed: 2 mm/s; measurement speed: 1 mm/s; measured speed: 2 mm/s; residence time between 2 compressions was 5 s; compression percentage 60% Each sample was measured 5 times for average value. Hardness, adhesion, chewiness and sensory evaluation were used to analyze the texture of the biscuits added to the corn flour. The results showed that the amount of corn flour was increased, the hardness, chewiness and adhesion of the cookies were increased. The absolute value of the sex is declining, which improves the sensory quality of the biscuit. Wu Jia [2] explored the effects of ingredients and dosage on bread quality by changing the moisture, salt, shortening, wheat flour strength and improver in the bread formula. The puncture probe selected by the texture analyzer was used. The needle model is P36/R, and the measurement conditions are: speed before measurement: 5 mm/s; measurement speed: 3 mm/s; speed after measurement: 5 mm/s; residence time between compressions is 10 s. The results show that the bread formula has a significant improvement in the elasticity, hardness, recovery, chewiness, viscosity and cohesiveness of the bread.
Here are two ways to analyze the quality of biscuits and breads by the Baosheng brand TA.XTC texture analyzer (for reference only):
Figure 1 is a texture diagram for analyzing the hardness of biscuits. 
Figure 1 Texture of jam
This test uses HDP/BS cutters and uses a 25kg force sensor. The load-bearing platform (HDP/90) adopts the Basic Single Test mode with a probe compression ratio of 5 mm. The moving speeds of the probes before, during and after the test are 1.5 mm/s and 2.0 mm/s, respectively. 10 mm/s, image capture rate is 400. As can be seen from Figure 1, the maximum force occurs at the second peak and reaches a maximum. The sample split into two halves. As the tool deepens, some samples are continuously broken to form small peaks, so the hardness of the biscuit is 3.40 ± 0.75 kg.
Figure 2 is a texture diagram of the analysis of bread firmness using a texture analyzer.
Figure 2 Texture of bread
This test uses AACC (74-09) standard method to measure the hardness of bread. AACC 36mm column probe is used, and 5kg force sensor is used. In the single test mode (Basic Single Test), the compression ratio of the probe is 40%, and the moving speeds of the probe before, during and after the test are 1.0 mm/s, 1.7 mm/s, 10 mm/s, respectively. For 250 pps, the bread was machine or hand cut to equal thickness, for example 25 mm or 12.5 mm. For bread slices of 12.5 mm (0.5 inch) thickness, two pieces need to be stacked for testing. The hard skin of the edges and surfaces of the test samples was removed. Samples of 25 mm (1 inch) thickness can be tested directly on a single piece. As can be seen from Figure 2, the characteristics of the bread have been shown in the above curves. Once the inductive force is reached, the probe will press the sample down to a set depth of 40%. Then retreat from the sample to the set height.
Firmness is the pressure after the sample is pressed down to the set depth (AACC, 1983). Pressing a 25 mm sample down 25% is actually a distance of 6.25 mm. The firmness of the 25% down sample is the pressure that is pressed down to the set distance. The units of force can be converted to each other without limitation. It can be seen from the figure that the firmness of samples B and A are 337.7 ± 15.2 g and 214.1 ± 9.5 g, respectively.
references:
[1] Wang Yingzhou, Yang Zhenzhong, Pan Yang, et al. Formulation Optimization and Texture Study of Corn Cookies[J]. Packaging & Food Machinery, 2013(3): 22-24.
[2] Wu Jia, Deng Wei, Lin Xiangyang, et al. Effects of formula on bread texture [J]. Food and Feed Industry, 2009 (12): 24-27.
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