2.2.3.8. Texture analysis of dough

2.2.3.8. Texture analysis of dough and cookies without or with
emulsifiers. A Texture Procedure Analysis (TPA) test was performed
on dough (with and without emulsifiers). Hardness, cohesiveness,
breaking strength, adhesiveness and springiness were determined
with the texture analyzer using a TA1 Texture Analyser (LLOYD
Instruments, England) equipped with a 1000 (N) load cell, 0.05
(N) detection range. Three dough pieces putted in sterile sample
pots (25 mm in diameter, 25 mm in height) of cookie dough were
compressed twice to 50% of their original height at a constant cross
head speed of 25 mm/min with an aluminum cylindrical probe
(diameter 9.5 mm). The Texture Analyser was interfaced with a
computer, which controlled the instruments and analyzed the
data, using the software supplied by Texture Technologies Corp.
Hardness (peak force of first compression cycle), cohesiveness
(ratio of positive areas of second cycle to area of first cycle) and
adhesiveness (negative force area of the first bite represented the
work necessary to pull the compressing plunger away from the
sample) were determined as well as the springiness and the breaking
strength. Hardness of the baked cookies was measured by using
a texture analyzer in a compression mode with a sharp-blade cutting
probe. Each cookie was centered on the base and the travel
distance of the blade was 30 mm. Pre-test, test, and post-test
speeds were 3, 1, and 5 mm/s, respectively. Hardness, a maximum
peak force, was measured with three cookies for each sample. The
texture analyses were interfaced with a computer, which controlled
the instruments and analyzed the data using the software
supplied by Texture Technologies Corp. (Scarsdale. NY).