Application Note: Bread, White Sliced

The original AACC method for bread compressibility specifies an apparatus known as the Baker Compressimeter, which quantifies the compressibility of a bread sample. The test is based on the theory that peak load increases and compressibility decreases as the bread ages.

This adapted method of bread compression not only provides valuable information relating to product staling, but also can provide an invaluable indication of textural differences arising from ingredient and formulation manipulation.

Test sample is placed on table with side toward center of loaf facing up. Center sample under probe. During test compression load sensed by probe is continuously recorded via software.