Campden BRI bread structure measurement method approved
AACC International (AACCI) has accepted Campden BRI’s “Use of C-Cell to Measure Cell Structure of Baked Goods” as an Approved Method. It is hoped that the method will help bakers to objectively assess quality.
Crumb structure characteristics of bread and other baked products are traditionally measured subjectively, however this new AACCI Approved Method uses the C-Cell digital imaging system tocharacterise internal crumb structure characteristics. This could be used 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.
Clothilde baker, ingredients and primary product characterisation manager, said: “We are pleased that this method is now an approved AACCI method available to all via the AACCI Approved Methods of Analysis, 11th Edition.
“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, Allied Technical Centre, Calibre Control International, GB Plange UK, University of Manchester and Warburtons.”