Small scale test baking

We have developed a method for baking and assessing small scale loaves of bread. This is a valuable addition to the test baking methods because it allows the functionality of flour and other ingredients to be evaluated at an early stage in their development. For example, in a wheat breeding programme or ingredients development project, where only small quantities of grain or the ingredient are available, those that are unlikely to be suitable can be quickly identified and eliminated.

AACCI standard method

The method is adapted from an AACCI* standard method (AACC 10–10.03) so that it meets the needs of the European bread sector. Only 100g of wheat is required to produce flour for the 35g loaves. Results show that differences in bread making suitability can be identified using volume, C–Cell and a Baker's score.

This new test will be a valuable complement to our full–scale test baking methods, because it is designed to be applied at an earlier stage. It can save considerable cost in screening out unsuitable wheat lines and ingredients such as enzymes that only are available in small quantities.

*American Association of Cereal Chemists International

Contact: Alex Turner
+44(0)1386 842454
alex.turner@campdenbri.co.uk

Gemma Chope
+44(0)1386 842241
gemma.chope@campdenbri.co.uk