Bread structure measurement method internationally approved
Our method "Use of C-Cell to Measure Cell Structure of Baked Goods" has been accepted as an Approved Method by AACC International (AACCI). The method will help bakers to objectively assess quality.
Crumb structure characteristics of bread and other baked products are traditionally measured subjectively, but this new AACCI Approved Method uses the C-Cell digital imaging system to objectively characterise internal crumb structure characteristics. This could be used, for example, by bakers to measure their products against set specifications. The method was validated by a collaborative study conducted by our CCAT (Cereals and Cereals Application Testing) working group, with help from eight UK laboratories.