About 389 results
|The texture modifying particles generally comprise about 12 to about 40 % by |
weight of the food composition and provide the food composition with a crunchy
... When used in compression mode to measure peak force, the texture analyzer
can be used to determine and/or quantify the crunchiness of a food product. ... XT
|Each of the prepared Invention and Comparison Products (20 mm thick) was |
directly used as a sample, placed on the measuring base of Texture Analyzer TA.
XT plus (Stable Micro Systems), and penetrated by a column-shaped stainless-
steel plunger of 5 mm in diameter at a compression rate of 1 mm/s and a strain of
|However, although made of breads, bread porridge is porridge-like and |
completely different from normal bread in terms of appearance, texture, flavor, etc
., and ...... at a compression rate of 10 mm/s and a strain of 66.67% for texture
analysis, thereby measuring the adhesiveness of bakery products moistened by
|After 1, 6 and 21 days of baking, the texture was analyzed with TA.XT plus texture |
analyser on the pound cakes. The following graph gives an overview of the
|Angel food cakes were thawed for approximately 6 hours prior to taking |
measurement. Instrumental texture analysis of the angel food cake was done by
using a TPA procedure using a TA-XT Plus (StableMicrosystems, Scarsdale, N.Y.
) Texture Analyzer.
|... Methods for preparing dough; Treating dough prior to baking treating dough |
with microorganisms or enzymes with enzymes ..... and is evaluated either
empirically by the skilled test baker or measured by the use of a texture analyzer (
e.g. TAXT2 or TA-XT Plus from Stable Micro Systems Ltd, surrey, UK) as known in
|This property can be quantified by measuring a force versus distance curve at a |
fixed speed in a compression experiment using e.g. a texture analyzer TA-XT
Plus (Stable Micro Systems Ltd, Surrey, UK), and obtaining physical parameters
from this compression curve, viz. (i) force of the first peak, (ii) distance of the first
|The bakery emulsion of the present invention can advantageously be used in the |
preparation of baked products with improved fresh keeping and textural
properties. ... is prepared by cutting pieces (50x50x25mm) from the crumb. To
measure the crumb hardness, a Texture Profile Analysis (TPA) is performed
using a TA.XT ...
|... “improved softness of the baked product” is the opposite of “firmness” and is |
defined herein as the property of a baked product that is more easily compressed
and is evaluated either empirically by the skilled test baker or measured by the
use of a texture analyzer (e.g., TAXT2 or TA-XT Plus from Stable Micro Systems
|The invention relates to a bakery emulsion comprising 40-90 wt.% of a |
continuous fat phase, including 1.5-10% by weight of the emulsion of
monoglyceride of saturated fatty acids selected from glyceryl monostearate,
glyceryl monopalmitate, glyceryl monomyristate, glyceryl monolaurate, glyceryl
monobehenate and ...