Application Note: Bread, Bakery

The American Association of Cereal Chemists (AACC) developed a standard method for the assessment of bread samples by deformation. The force to compress a bread sample a specific distance simulates gentle squeezing by the consumer when selecting their loaf at the supermarket.

One slice of bread 25mm thick or two slices, each 12.5mm thick can be used. The slices can be cut mechanically or by hand provided the end three slices are discarded and the crusts are not removed. A 38.1mm Ø probe (TA4/1000) at a test speed of 2mm/s. The location of testing is the centre of the bread slice(s) avoiding non-representative areas of crumb. Sample is subjected to 40% deformation and compression load at 25% deformation is recorded in either Newton’s or g. Test a total of three samples per loaf.