Application Note: Compression Test for Evaluating the Firmness of Bakery Products
8 May 2012

This application note establishes a standard compression test method for evaluating the firmness of bakery products. This method is useful for measuring freshness and quality in product development and quality control. The force to compress a bread sample a specific distance simulates gentle squeezing by the consumer when selecting their loaf at the supermarket.

Download PDF >>PDF Icon

Read the full article...

  Become a member
  • Quick and complete access to all application articles

  • Download 10,000+
    applications and methods

  • Make informed buying decisions

Already a member?

Log in for full access to the article

Remember me