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doi:10.1094/CFW-62-6-0282 | VIEW ARTICLE

Technically Speaking

AACC International Approved Methods Technical Committee Report: Collaborative Study on Measurement of Crumb Structure of Baked Products by C-Cell for AACCI Method 10-18.01

Rebecca MillerRegan1,2 and StephenPike3

Department of Grain Science and Industry, 201 Shellenberger Hall, Kansas State University, Manhattan, KS 66506, U.S.A. Tel: ++.785.532.6194; E-mail: beckym@ksu.edu.Corresponding author.Calibre Control International, Ltd., 5-6 Asher Court, Lyncastle Way, Appleton, Warrington, WA4 4ST, U.K. Tel: +44 (0) 1925 860 401; E-mail: sjpike@calibrecontrol.com. Cereal Foods World 62(6):282-286.

Crumb structure characteristics of bread and other baked products are traditionally measured subjectively. The Cereals and Cereals Applications Testing (CCAT) group at Campden BRI granted permission to the AACC International Bread Baking Methods Technical Committee to publish CCAT Method 28, Version 1, “Use of C-Cell to Measure Cell Structure of Baked Goods,” as an AACCI Approved Method. CCAT generously supplied the data collected in their collaborative ring study that were used to validate CCAT Method 28. Eight laboratories in the United Kingdom, representing typical C-Cell users, collected data with their own instruments for six crumb structure characteristics that are important quality parameters of baked products, including number of cells, cell diameter, cell wall thickness, slice area, brightness, and cell contrast. The highest relative standard deviations for repeatability (RSDr) within a single lab and for reproducibility (RSDR) between all labs were 7.0%. The method has been accepted as AACC International Approved Method 10-18.01.

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