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Campden method for assessing baking quality approved

Campden BRI has announced that its method “Use of C-Cell to Measure Cell Structure of Baked Goods” has been accepted as an Approved Method by AACC International (AACCI), the leader in grain-based analytical methods for the food industry since 1922. The method will help bakers to objectively assess quality.

Crumb structure characteristics of bread and other baked products are traditionally measured subjectively, Campden notes, but this new AACCI Approved Method uses the C-Cell digital imaging system to objectively characterise internal crumb structure characteristics. The company says this could be used, for example, by bakers to measure their products against set specifications.

Previously the method was only available to Campden BRI members, but it is now also available via subscription from AACCI as Approved Method 10-18.01.

The method was validated by a collaborative study conducted by Campden BRI’s CCAT (Cereals and Cereals Application Testing) working group, with help from eight UK laboratories. The laboratories used their own instruments to collect and validate the C-Cell data for six parameters that are most applicable to baked product characteristics.

“We are pleased that this method is now an approved AACCI method available to all via the AACCI Approved Methods of Analysis, 11th Edition,” said Clothilde Baker, Ingredients and Primary Product Characterisation Manager. “We would like to thank all the members of the CCAT working group for allowing AACCI to publish this method. We would also like to thank all the companies that participated in the validation of this method: AB Mauri UK and Ireland Ltd, Allied Technical Centre Ltd, Calibre Control International Ltd, GB Plange UK Ltd, University of Manchester and Warburtons Ltd.”




 

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