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Food Processing News
News Release from: Lloyd Instruments | Subject: Wrap testing
Edited by the Processingtalk Editorial
Team on 24 October 2007
It's a 'Wrap' for dough bread testing!
With the huge increase in the popularity of "wrapped" foods ranging from Mexican wraps to crispy duck pancakes at the Chinese restaurant, Lloyd Instruments introduces a new bread dough texture tester
Lloyd Instruments, a key manufacturer of texture analysis instruments, has met the need for greater quality control in this sector, by introducing a new jig for its TAPlus texture analyser for testing the burst strength of thin, pliable dough bread products such as tortillas, chapatis and fajitas Since these are used in "wrap" products, it is essential that they have enough elasticity to prevent breaking when they are wound round the fillings, yet remain strong enough to retain the filling
This article was originally published on Processingtalk on 21 Feb 2003 at 8.00am (UK)
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The new burst strength jig consists of a plate with an aperture of 50 mm diameter and a clamp that allows the bread sample to be held firmly and flat over the aperture.
A 25 mm diameter stainless steel ball probe is then used to apply a uniform compression force to the bread until the ball bursts through.
The ball probe ensures that the force is distributed at an angle normal to the surface area of the ball to give an averaging effect over the local area being tested.
The test gives a measure of the in-plane biaxial strength of the bread.
This type of test has been used extensively in the textile and paper industries.
The TAPlus is an easy to use instrument for evaluation of many textural properties (hardness, stickiness, gumminess, adhesiveness, bloom strength etc) of a wide range of raw and processed food products at all stages of manufacture.
It can perform rapid, detailed texture profile analysis for applications up to 102kgf (1kN, 225lbf). Request a free brochure from Lloyd Instruments ...
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