Tissue testing is an established technique for evaluating mechanical and physical properties of constituents of raw materials, food structure and quality control before and after baking. To perform this experiment the Texture Analyzer is used. This device allows tissue testing to be performed for a wide range of a variety of foods such as baked products, cereals, legumes, ingredients of confectionery, dairy products, fruits, vegetables, gelatins, meat, poultry, fish, pasta, and even pet food. Tissue analysis can be done using mechanical methods based on force. In this test, standard tests such as compressing and bending are applied and it is also used to measure hardness, brittleness, softness, stickiness, softness, adhesiveness and other similar properties. Measurement of these properties other than flour and food industries, are used in other industries such as drug production, gels and the like. The final parameters of this test have been gained through customer feedbacks and extensive tissue experiments including: Hardness, elasticity and flexibility and the possibility of chewing and sticking.