The primary goal for using instrumentation to measure texture is to capture an objective value to something that is typically evaluated very subjectively. Texture cannot be controlled unless it measured in a consistent and repeatable manner. This is applicable in anything from maintaining constant quality, to understanding shelf life, and even in how new formulations affect the finished good.
This webinar will focus on how we apply texture analysis to specific sectors. The first sector covered is going to be bakery. While this is a wide area of focus, we will break it down into individual test types and what specific products those can be applied to. Primary focus is going to be selecting test types and how data correlates to sensory analysis.
What You’ll Learn:
• General Overview and Recap of Texture Basics
• Different Bakery Applications
• How the basic test types are applied to specific products.
• How to decide on what kind of test to do?
• What do the results mean?
Anyone working in the R&D, Q/A, Q/C, and production should find this informative, along with students and professors in the areas of Food Science and adjacent areas of study. While this will be specific to bakery products, the techniques can be applied to a wide range of products. Additionally, students and faculty in the areas of food science, food engineering, nutrition, and other adjacent areas may have interest.
Presenter: Drew Lambert