For another take on this subject, Stephen Pike explains how you can measure the effect of enzymes in bread. Stephen, a technical expert at Calibre, has 30 years of experience in the cereal industry. He shares about C-cell, technology that does digital image analysis for food testing. It can analyze the internal structure and shape of baked goods for quantifiable, objective data.
A few questions addressed are:
- How do you see the effect of enzymes with the imaging?
- How can it help if you’re replacing ingredients like DATEM for a clean label?
- What are some top trends and questions coming in from bakers?