Determining the quality of bread is hard to do objectively without the help of sophisticated machinery. Sensory appeal is undoubtedly important since baked goods ultimately need to look and be appetising for consumers, but what about impartial data?
C-Cell is able to determine bread quality through objective markers of quality, and here we go through some of those data points.
How is bread scored?
‘Bread score’ is a subjective measure of bread quality that will differ between manufacturers’ R&D and quality control departments. The standards set by each producer for themselves will dictate whether their bread is meeting the expected quality and which areas can be improved.
By using equipment to objectively measure these standards as best as possible, the quality of bread can be established in a translatable way for sharing between stakeholders, merchants, and other interested parties.
Markers of bread quality
There are numerous ways to ascertain and judge the quality of bread, and the ‘score sheet’ of any given bakery will differ from another’s. However, some objective ways to measure the physical properties and, by extension, the quality of a bake include:
Internal structure
The internal structure of bread is important, much more so than might be immediately apparent. A loaf’s internal structure affects how aerated and spongy it is, and whether it feels as it should to eat. This can also directly affect its flavour and absorption.
Analysing the structure of bread can highlight where certain ingredients have done their job during baking and whether sub-par ingredients have impacted the final quality of the product.
Number of cells
The more cells in bread, the more porous it is. Some breads will want a high number of cells whereas others are aiming for fewer, so quantifying the cells in a bake in the context of an ideal average will help determine how successfully it was made. Too few cells could indicate problems such as old yeast.
Cells create loft and alter the texture of bread accordingly.
Wall thickness
The thickness of cell walls affects the crumb of the bread. Thicker cell walls generally mean a coarser crumb, whereas thinner cell walls lend themselves to a finer crumb texture. Cell walls are necessary to separate the cells themselves and ensure that the bread has some sponginess to it, as too much gas will leave it feeling hollow and lacking in substance.
How to easily measure bread quality
C-Cell is the industry standard for analysing bread quality quickly, accurately, and with ease. Though the machine is complex in its capabilities, using it couldn’t be simpler. Simply load a sample of your product and let C-Cell do the work, taking high-quality images and highlighting the essential features in full colour.
To find out more about using C-Cell and joining the myriad of names that already take advantage of its power, contact us today.