Assuring cereals quality

The ongoing 'cereals methods' project establishes and maintains relevant test methods for the cereals and cereal applications industries. Over the past 3 years, it has:

• developed a reliable method to measure Ergot sclerotia
• examined international and standard methods
• discussed developments in methods for ß-glucanase, ß-limit dextrinase and α-amylase activity, and methods for the determination of allergens
• reviewed various CCAT methods, including those for ascorbic acid in flour; ash in cereal products; determination of starch damage using Farrand reagents; determination of Falling Number; determination of moisture content by oven drying; determinations of SDS Sedimentation Volume, and determination of α-amylase activity

Work has been carried out on the method to determine water absorption and the mixing properties of dough (CCAT method No 4) to allow use of different instruments and the most up-to-date technology. An updated version of the method has been issued. The project has also seen the assessment of instruments such as the micro-doughLab for white flour and ground wheat samples.

This year, work is being undertaken on dough resistance/ extensibility, and a breadcrumb resilience method. In the latter, the aim is to measure breadcrumb resilience and method performance over a 7-day period.

Contact: Clothilde Baker
+44(0)1386 842287
clothilde.baker@campdenbri.co.uk