Campden BRI bread structure measurement method internationally approved

摘要

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 leader in grain-based analytical methods for the food industry since 1922. 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 characterise internal crumb structure characteristics. This could be used, for example, by bakers to measure their products against set specifications.