新係統集麵包質量控製標準

C-Cell圖像分析軟件的更新版本於上個月由英國登&耍花招,食品研究協會(CCFRA)和口徑控製國際,和可以用來評估烘焙產品,如麵包、百吉餅、蛋糕和甜甜圈。的開發者聲稱C-Cell最近贏得了獎2005年質量控製在Europain創新,它是唯一的標準化係統的類型,市場上提供。使用數碼相機的圖像產品片,然後分析了係統的一些48個不同的參數來提供定量信息產品的技術方麵,包括細胞結構,片尺寸和顏色。“以前,為了測試質量控製在麵包店,專家會看著一片麵包,給它一個分數。但這是一個主觀的測量,不受任何標準,並不是一個定量分析,”馬丁說CCFRA惠氏。“C-Cell措施細胞結構、大小和方向,以及細胞之間的牆的厚度。通過分析特定的成功過程如麵團成型可以測量,以及某些成分的有效性,例如麵包改良劑,”他告訴BakeryAndSnacks.com。係統還措施麵包片的維度的所有方麵,包括凹雙方是如何,以及產品的直徑,以確定是否符合一定大小的袋子。C-Cell已經使用在歐洲、美國和澳大利亞,就作為第一計量標準,可以了解整個行業,聲稱惠氏。“如果數據援引研究人員測試一個新的成分,麵包師知道他們指的是什麼,他們的意思是,”他說。 The updates to the system were created based on feedback from users, and have been designed to make the system easier, faster and more convenient to use, according to Whitworth. The new version of C-Cell comes in three different editions: standard, special and advanced. The standard edition can be used in bakeries for product quality control, the special edition offers greater detail in technical analysis and is suitable for ingredients manufacturers, whereas the advanced edition would be used by food scientists in research institutions. The method has also been adopted in the UK as part of the standard assessment procedure for new wheat varieties in order to test their performance in bread-making applications. External links to companies or organisations mentioned in thisstory: CCFRA Calibre Control International