Texture Profile Analysis (TPA) delivers a detailed textural “fingerprint” of bread products through dual-compression testing. By analyzing the resulting force-time curves, we precisely quantify five core attributes – hardness, cohesiveness, springiness, chewiness, and resilience –which together characterize crumb firmness, elasticity and overall mouthfeel. These reproducible measurements provide actionable insights for product optimization, quality control, and troubleshooting. 

In a TPA test, the bread sample undergoes two sequential compressions to generate a characteristic force–time curve from which all key parameters are extracted. Hardness is taken as the peak force recorded during the first compression, reflecting the maximum resistance of the crumb. Cohesiveness is calculated as the ratio of the area under the curve in the second compression phase to that of the first, indicating internal structural integrity under repeated deformation. Springiness measures the distance or time interval the sample recovers between the end of the first compression and the onset of the second, quantifying its elastic rebound. Chewiness is determined by multiplying hardness, cohesiveness, and springiness, thereby integrating firmness, structural cohesion, and elasticity into a single value. Finally, resilience is defined as the ratio of the area during the initial decompression to the area of the first compression, expressing how rapidly the bread returns to its original shape after the applied stress.