Cereals and baking

Cereals and baking are the basis for many staple foods. The authenticity, classification and processing of cereals are impact quality final product. Understanding the physical properties and functionality of ingredients also helps to ensure optimal product quality. Below is a series of articles on cereals and baking. To find out more about our cereal and baking services get in touch – support@campdenbri.co.uk.

Corn field

Webinar: Cereals, Millling, Baking MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 23 November 2021.


Webinar
Wheat varieties – how they differ and the impact on end-product

Wheat varieties – how they differ and the impact on end-product

Looking to reach more consumers with wheat-based products that originate from other countries? A crucial step to this is making sure you’re using the right w...


Blog
Eggs are used in a great range of products, but just how crucial are they in baked goods?

Eggs: Just how crucial are they in baked goods?

In this blog our expert Sarab Sahi uncovers the many functions of this ingredient to help you understand how vital they really are.


Blog
Gut microbiome and health – what’s the impact of baked goods?

Gut microbiome and health – what’s the impact of baked goods?

With consumers focusing on eating foods that promote their gut health, it’s important to know how foods impact the gut to understand how to develop products ...


Blog
Just how healthy is bread? Expert reveals all

Just how healthy is bread? Expert reveals all

Demand for bread exceeded 50% at one point during the current health crisis, proving it as one of the UK’s favourite staple foods.


Blog
Enzymes as processing aids in bakery products

Enzymes as processing aids in bakery products

Enzymes are naturally occurring materials in plants and animals and are widely used in the manufacture of bakery and other products that make use of modern f...


Blog
What causes bread dough to rise?

What causes bread dough to rise?

A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol a...


Blog
Bakery products

Applying Industry 4.0 to reduce energy consumption and bakery food waste

Bread is one of Britain’s most wasted foods, around 24 million slices of bread are thrown out by UK households every day.


Blog
Plant based proteins

The challenges of reformulating with plant-based proteins

Demand for plant-based alternatives to animal-origin ingredients in bakery products has grown significantly in recent years.


Blog
Bread

Sprouted grains – the challenges of using them in baked goods

Sprouting has attracted attention recently due to its potential to improve digestibility.


Blog
New technology to detect bread quality

New technology to detect bread quality

The industry’s use of computer vision systems is growing – especially for detecting food quality issues.


Blog
Pathogenic E. coli in flour: A food safety hazard?

Pathogenic E. coli in flour: A food safety hazard?

Early in 2020 the German Federal Institute for Risk Assessment (BfR) published an extensive paper on the sources, risks and prevention of pathogenic E. coli ...


Blog
Reducing sugar with extruded flour

Reducing sugar with extruded flour

When did you last consume some sugar? Chances are it was probably today. It’s a difficult ingredient to avoid,


Blog
Cereals

Quality and safety of cereal–based products and ingredients for the food and brewing industry

This project will evaluate and make available a range of core analytical methods for cereals–based materials.


Research project
Cereal quality

Quality and safety of cereals

Ensuring the quality and safety of cereals is of great importance to the relevant supply chains.


Video
Intelligent dough mixing useing AI

Intelligenc dough mixing using AI

The subject of bread making was one we thought as ideal for applying AI to model the process


Blog
Enzymes

Process optimisation: baking with enzymes

Enzymes are natural biological catalysts that speed up and improve the chemical reactions required in the baking process.


Blog
Nutrition, diet and health – challenges faced by the bakery sector

Nutrition, diet and health – challenges faced by the bakery sector

There are many challenges to improving the nutritional profile of our diets, including reduction in the fat, salt and sugar content of food products together...


Blog
Chorleywood Bread Process – how it’s changed industry

Chorleywood Bread Process – how it’s changed industry

If there is an iconic baking process that has come out of the British tradition, it would be the Chorleywood Bread Process (CBP) developed in 1961 by scienti...


Blog
Cake fluffiness defined?

Cake fluffiness defined?

Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly used in adverts and on the packaging of cake products.


Blog
Specialist bakery training

Specialist bakery training to boost the Northern Ireland economy

Our bakery technologists have delivered a series of two-day practical workshops at CAFRE’s Food Technology Centre, Loughry Campus.


Case studies
Enzyme

How can enzymes make baked goods healthier?

The baking industry faces many challenges in providing products that meet the needs of modern consumers, especially since baked goods are often seen as indul...


Blog
Cakes

Upskilling the baking industry to help meet the sugar reduction targets

By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers.


Blog
Legumes

Legumes - an alternative to cereals?

Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.


White paper
Roberts Logo

Baked goods innovation and troubleshooting

Campden BRI worked with Roberts Bakery to design a new training course that tackles bakery quality issues - from ingredients to product.


Case studies
Baked goods

Fibre - an innovative approach to healthier baked goods

There is considerable evidence linking poor dietary choices to higher risks of obesity, diabetes and cardiovascular disease.


Blog
Cereal quality webinar

Assuring the quality and safety of cereal-based food products

This recording provides an overview of a member funded project for developing and maintaining a range of industry agreed analytical methods ...


Webinar
Egg

Egg as a vital baking ingredient

Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.


White paper
Bread

In pursuit of baked-product quality

The word ‘quality’ means different things to different people, but on the whole, when it comes to buying baked goods, consumers tend to talk about ...


Blog
Enzymes

Enzymes as processing aids

The baking industry faces a number of challenges in providing products that meet the needs of modern consumers.


Blog
Spooner Logo

New Campden BRI research improves oven efficiency saving up to £14,000 on running costs

Improving oven efficiency saving up to £14,000 on running costs.


Case studies
Cereal product specifications

Cereal and cereal product specifications

Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.


Podcast
Replacing fats with oils

Replacing fats with oils

An ongoing research project is looking at ways to maintain quality in biscuits, cakes and pastry while reducing total fat, and particularly ...


Podcast
Lower protein bread

Using lower protein wheat for bread making

The level and characteristics of protein in wheat have a major bearing on its suitability for use in bread making - small differences can have a significant ...


Blog
AB Vista Logo

Enzymes in feed systems

Understanding the fundamental action of enzymes in feed systems.


Case studies
Enzymes

How do you measure enzyme performance in the cereals industry?

Enzymes are being widely used in the cereals industry to improve processing performance and product quality in a range of food products.


Blog
Rondo Smartline

Rondo Smartline

This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running.


Video
Cereals overview

Cereals overview

How we assess the breadmaking qualities of new wheat varieties.


Video
Milling

Milling

Showing grain preparation and conditioning, and then milling to produce bran and flour fractions that are suitable for end use.


Video
Baking bread

Baking bread

Looking at controlled mixing of the dough, resting, loaf moulding, proving and baking.


Video
Flour testing

Flour testing

Assessing flour and dough quality through tests such as the Hagberg Falling Number and the Brabender extensograph.


Video
Bread quality testing

Bread quality testing

Looking at cell structure and assessing texture, as indicators of bread quality.


Video
Dough

The case for "Bake–Off"

Baking is seen as a traditional industry and its detractors say that anything that is not 'traditional' is therefore 'not good'.


Blog
Cereal processing

Cereal processing

How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrie.


Podcast
Advanced training for millers

Advanced training for millers

We help in running the prestigious Advanced Milling Diploma.


Case studies
Promoting UK wheat

Promoting UK wheat

An annual Bread Baking Workshop, to promote wheat exports.


Case studies

Contact an expert