Campden BRI’s 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 characterize internal crumb structure characteristics.
This could be used, for example, by bakers to measure their products against set specifications.
Previously the method was only available to Campden BRI members, but it is now also available via subscription from AACCI as Approved Method 10-18.01.
The method was validated by a collaborative study conducted by Campden BRI’s CCAT (Cereals and Cereals Application Testing) working group, with help from eight UK laboratories. The laboratories used their own instruments to collect and validate the C-Cell data for six parameters that are most applicable to baked product characteristics.