Wheat and flour research and development

Wheat and flour research and development

To discuss your needs

Amongst the many R&D activities available for clients at Campden BRI are:

  • Interpretation of the effect of wheat and flour properties on processing performance.
  • Analysis of the impact of agronomic treatments on wheat processing quality.
  • Determination of the development of physical structures during processing of cereals through the use of a range of imaging approaches.
  • Analysis of cereal proteins by acid-PAGE and SDS-PAGE electrophoresis (quantitative using densitometry), capillary electrophoresis (including Lab-on-a-chip), 2-D electrophoresis, column chromatography, SE-HPLC and isoelectric-focusing.
  • Development of and maintenance of near infrared (NIR) spectroscopy calibrations against recognised measures of food material properties.
  • Evaluation of new instruments, equipment or tests of relevance to the cereal-based industries.
  • Independent assessment of wheat quality as part of the annual survey of wheat grown for food production in the UK.

Key services

Bakery product development

Bakery product development

Confidential services support all parts of the product development chain.

Wheat authenticity and classification

Wheat authenticity and classification

Match variety to end-use suitability and provide routine variety checks.

Milling and grain processing

Milling and grain processing

Grain processing facilities suitable for wheat and other cereals.

Wheat and flour analysis and testing

Wheat and flour analysis and testing

Wheat and flour analysis and testing.

Development and evaluation of new analytical methods

Development and evaluation of new analytical methods

Method development, validation and evaluation and independent evaluation.

Wheat and flour research and development

Wheat and flour research and development

Interpretation, analysis development and evaluation services.

Gluten–free bread

Gluten–free bread

Functionality of wheat, mixing and dough development and baking expertise.

Baking for a healthy diet

Baking for a healthy diet

Applied research, product development and consultancy.

Baking and cereal training courses

Explore our Baking and cereal related courses including; Principles of baking and chorleywood bread process

View courses

Are you getting the most from your Membership?

Watch our membership FAQ videos and find out more about Member Service Account spending, Member Interest Groups, help and advice

Find out more

Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

Contact an expert