A method developed by Campden BRI to objectively analyse the quality of bread has gained international approval.

While the crumb structure of bread and other baked products is traditionally measured subjectively, the Campden method uses the C-Cell digital imaging system to characterise internal crumb structure characteristics.

Campden said bakers could use this to measure their products against set specifications.

The system, Use of C-Cell to Measure Cell Structure of Baked Goods, has been accepted as an approved method by cereal grain science organisation AACC International (AACCI). This means the method, which was previously only available to Campden BRI members, 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’s Cereals and Cereals Application Testing (CCAT) working group, with help from eight UK laboratories, which used their own instruments to collect and validate the C-Cell data.

“We are pleased that this method is now an approved AACCI method, available to all via the AACCI Approved Methods of Analysis, 11th Edition,” said Clothilde Baker, Campden ingredients and primary product characterisation manager.

“We would like to thank all the members of the CCAT working group for allowing AACCI to publish this method. We would also like to thank all the companies that participated in the validation of this method: AB Mauri UK and Ireland, Allied Technical Centre, Calibre Control International, GB Plange UK, the University of Manchester and Warburtons.”