New methods for cereal testing
millers and bakers to more effectively assess quality,
functionality and fitness for particular end uses. According to a
recent report from the Campden and Chorleywood Food Research
Association (CCFRA) the industry is continually seeking such
improvements, either through the evaluation and modification of
existing procedures and instrumentation, or through research into
fundamentally new methods
Improved methods for wheat and flour quality evaluation will enable millers and bakers to more effectively assess quality, functionality and fitness for particular end uses. According to a recent report from the Campden and Chorleywood Food Research Association (CCFRA), the industry is continually seeking such improvements, either through the evaluation and modification of existing procedures and instrumentation, or through research into fundamentally new methods.
Recently developed new methods have included measuring hectolitre weight using a one litre Kern chondrometer, the Single Kernel Characterisation System for determining grain hardness, and a revised protocol for sieving to test that grinders are producing material of the required particle size.
Other methods that have been developed include the use of the Megazyme Ceralpha test kit to measure alpha-amylase activity, and the Dumas combustion technique for determining protein content. An alternative method for measuring damaged starch has been explored, and new research has been undertaken to develop a rapid test for flour protein quality using a Reomixer (a computerised pin-mixer similar to a Mixograph).
A new publication from the CCFRA covers fully validated industry-wide standard methods. Guideline No.3 'Manual Methods for Wheat and Flour Testing' , due out in late 2002, aims to provide an authoritative method reference source to improve supplier-customer relationships.
