Shortbread biscuit snap test

Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of brittle bakery products and show a test method to measure the properties which determine the texture. This information can be scientifically analysed by the bakery producer to control the quality and improve the snapping characteristics of the biscuit, optimizing processes and minimizing costs. This video covers: 00:00 Bakery products which snap and their quality perception by consumers 01:10 How a texture analyzer can measure shortbread snap by simulating finger-feel and breaking 01:25 Sensory characteristics and mechanical attributes for brittle bakery products 02:08 Exploring the methods applicable to simulate the consumer interaction, for all baked foods 02:30 Selecting the fixture to measure fracturability: a 3-point bend accessory 03:00 Setting up the computer’s test program and performing the calculations automatically 04:04 Results and analysis of the graphs representing fresh brittle products 04:55 Benefits of texture testing for the bakery producer – preparation, ingredients and packaging recommendations