THE THEORY AND TECHNIQUE FOR MEASURING THE FIRMNESS OF A WHOLE LOAF BY GASEOUS COMPRESSION

A novel technique is described for measuring the resistance to deformation of a soft body. It is suitable for measuring the bulk compression modulus of wrapped whole loaves, cakes, rubber sponges, etc., and is based on measurement of the volume of deformation resulting from the application of a known gas pressure to the outside surface of the body. Typical results are presented, including the empirical firming equation which describes the firming curve for well-wrapped whole loaves.