Cereals - small scale testing services
Conventional assessment of wheat or flour quality for bread-making often requires a significant amount of sample to carry out a number of chemical and rheological tests and a test bake. However, such large samples are not always available. An alternative approach that we have developed requires significantly less material: 100g of wheat is sufficient to produce flour and carry out a set of small-scale testing methods followed by small-scale baking. Combining the results from the testing and baking has the potential to allow prediction of bread-making quality. As a result, those varieties or ingredients unlikely to perform as expected can be removed from a project, and resources focused on promising candidates.
The procedure can be used as a screening tool in the early stages of a project and is a valuable complement to our fullscale services that can be used in the latter stages.