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   Measurement of Bread Firmness by Universal Testing Machine
         Final approval November 8, 1995; Reapproval November 3, 1999

Objective
The objective of this method is to quantitatively determine the force required to compress a baked product by a preset distance. The firmness may be taken as a measure of freshness and quality. The method specifies only the machine parameters and data calculation method to be used. This method is applicable to research and quality control evaluation of white pan breads. The principle may also be used to study other loaf types and similar products, such as cakes, if sample preparation, indenter size, and load-cell capacities are adjusted
appropriay.