Texture analysis is a key part of product development in this sector. Crispness and bowl life in particular are vital to consumer acceptance as well as firmness, consistency and stickiness of semi-solid cereal products such as porridge, oatmeal and couscous.
A wide range of CEREAL PRODUCT test methods (including AACC and AIB Standards) is built into Exponent Texture Analyser software and will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.
Typical measurements include: • Crispness / Fracturability / Brittleness • Compressive Strength / Hardness / Firmness •Consistency • Rupture Force • Toughness • Elasticity / Modulus • Stress Relaxation behaviour • Breaking Strength • Stickiness / Adhesiveness • Bowl Life • Starch Gel Strength •
As attendees at each annual AACC, ICC and IFT meeting, as well as being members of Campden BRI's Cereals, Milling & Baking Panel, we are sure to be abreast of the requirements of the industry and our customers.
Any of the texture analyser range can be used for the product tests listed.
A selection of special attachments and typical measurements which are commonly used in this application area are shown below, although this does not necessarily include the complete range available for the testing of cereal products. Test procedures include: compression, puncture / penetration, tension, fracture / bending, extrusion, cutting / shearing.
