• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.247-250
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• 2022

The maximum cutting force (MCF) was measured and analyzed under various conditions using a Miller/Hoseney toughness rig to measure the toughness of bread due to aging. In the bread crust, the MCF increased significantly as the cross-head speed increased, and different type of significant difference between the samples were observed under some measurement conditions (p<0.05). Within the bread, the MCF increased significantly as the cross-head speed increased at the same penetration ratio, and the significant differences between the samples did not change even if the cross-head speed changed regardless of the penetration ratio. In conclusion, when using this method to measure the toughness of bread (apart from the crust), the MCF varied with the changing measurement conditions; however, the significant difference between the samples did not change. Thus, MCF can be considered a useful and reliable parameter when measuring the difference between the samples.