We are in the process of getting ready for our annual trip to the Cereals and Grains Conference in Denver (formally known as the AACCi Conference). Cereals and Grains is a great way of speaking to fellow baking professionals and Cereal Scientists about the latest innovations in the baking industry and what problems / needs are arising. By monitoring changes in the industry, it allows us to keep updating C-Cell in a way that will help the user make more informed and objective decisions.
Recently we have been discussing the development of an objective instrumental scoring system for the assessment of visual characteristics of small-scale baking trails (pup loaves) using data taken from C-Cell analysis. This information could be used by wheat breeders or test bakers carrying out small scale evaluation of new ingredients saving time, money and improving the subjective assessments currently used.
C-Cell’s Bread Scoring module literally does as it says on the tin and puts a score / numerical value against the quality of a bake. This score is made up from working closely with the end user to firstly determine what they consider an ideal “perfect” end product. We then use multiple subjective values from the sensory panel and combine them together with objective C-Cell parameters to reach a score. These assessments comprise of parameters such as:
· Cell size
· Cell shape
· Number of cells
· Cell wall thickness
· Side wall collapse
· Number of holes
Each analysis is important in its own right, however by combining each analysis into a Bread Score, makes it much simpler for production line staff to quickly assess quality consistently, with no discrepancies or differences of opinion.
If you are interested in using C-Cell to analyse pup loaves, contact us on: 01925 860 401 or info@bakingqualityanalyser.com