Assuring cereals quality
The ongoing 'cereals methods' project establishes and maintains relevant test methods for the cereals and cereal applications industries. Over the past 3 years, it has:
Work has been carried out on the method to determine water absorption and the mixing properties of dough (CCAT method No 4) to allow use of different instruments and the most up-to-date technology. An updated version of the method has been issued. The project has also seen the assessment of instruments such as the micro-doughLab for white flour and ground wheat samples.
This year, work is being undertaken on dough resistance/ extensibility, and a breadcrumb resilience method. In the latter, the aim is to measure breadcrumb resilience and method performance over a 7-day period.