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AEGIC behind the scenes: Australian wheat for Asian bread

Friday 6 September, 2019

Asian diets are changing amid strong economic growth and increasing wealth. More and more consumers are recognising the benefits and convenience of baked products. Australia is well-placed to play a positive role in this change by understanding industry requirements.

AEGIC’s bread research lab helps assess Australian wheat for Asian baking to get more of it into Asian bakeries.

Asian consumers like bread that is bright and white, with a uniform, fine crumb (small cells). The C-Cell objectively measures these attributes.

Asian bread lovers like high-volume loaves that rise a lot in the oven. The bread volume meter uses laser technology to objectively measure bread volume, weight and density.

Asian bread is nice and soft. This texture analyser objectively measures bread crumb softness.

Getting those slices perfect!