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Better bread from pre-hydrated flour 
Research on a method of combining flour and water without the input of mechanical energy has highlighted the importance of hydration in dough production and demonstrated potential savings in energy. The process of dough mixing is fundamental to the production of high quality bread and is widely recognised as a stage where careful control is required. However, there have been few studies on the initial hydration of flour as a separate step. In these studies pre-hydration of flour using powdered ice facilitated hydration without the need for mechanical agitation. Following overnight hydration, yeast and salt were added and, together with controls, doughs were processed using a standard method based on the Chorleywood Bread Process. Shorter mixing times resulted in control loaves with generally poor quality and low loaf volume. However, the bread produced from dough that had been hydrated prior to mechanical mixing showed better volume from shorter mixing times, albeit with a more open crumb structure. Further work is now planned on more practical methods of dough prehydration. Sam Millar Process validation 
CCFRA continues to increase its activities and services offered to member companies worldwide on process validation. An extensive range of food products are preserved using heat, encompassing many different process types from mild pasteurisation treatments to full sterilisation cooks, and using numerous heating systems to effect the heat treatments. Correct validation of these processes ensures the production of safe, high quality products whilst allowing optimisation of plant efficiency. We frequently conduct validation trials to meet third party requirements. Our teams have travelled world-wide to assist companies with their specialist skills and equipment in the validation sector. Our extensive training programme enables delegates to fully understand the background and techniques behind thermal process validation. In addition to the long running Principles of Canning course held at CCFRA, the associated Thermal Processing - A Safe Approach course is now being held both at CCFRA and off-site in King’s Lynn and Dublin, thus increasing the scope for companies to participate. Plans are well developed for this latter course to be run in a revised certified form in South Africa. Our ongoing member-funded research will enhance the fundamental understanding of three methods for thermal process validation: microbiological spore reduction, time temperature integrators (TTIs) and all types of temperature probes. Pasteurisation or P-values for all three methods are being compared and evaluated using controlled processing conditions for a number of examples. Geoff Shaw Athina Papadopoulou PhD 
Athina has been awarded her PhD following her research entitled "The Application of Capillary Electrophoresis, Isothermal Titiration Calorimetry and Fluorescence Spectroscopy for the Study of Protein-Polyphenol Interactions" at the University of Reading. Athina’s current role at CCFRA involves managing research relating to children’s food choices. Although very different from the subject matter of her PhD, her University research will help in the formulation, design and interpretation of her consumer research. Contact: Athina Papadopolou Occupational health Delighted with the positive response to the fully-booked Occupational Health and Safety in the food and Drink Industry conference hosted by CCFRA in October 2005, the Health and Safety Executive will again be holding their annual conference at CCFRA on 25 October 2006. Daphne Llewellyn Davies Allergens - meeting the challenge 
Ongoing research will help food processors and retailers meet new legislative requirements regarding food allergens and reduce the risk of allergens mistakenly entering foodstuffs. A growing number of people have an allergy to one or more of a range of food ingredients. New EU legislation requires that the major listed 12 allergens need to be declared to indicate their presence. However, industry still needs to be able to ensure that other foodstuffs do not accidentally contain such allergenic ingredients, as low levels of crosscontamination can cause a severe allergic reaction in susceptible individuals. The current project is examining routes of cross-contamination, and how to validate the efficacy of cleaning regimes for removing allergens, using existing methods for detecting food allergens. This research will enable clear guidance to be given regarding validating cleaning regimes for preventing allergen cross-contamination, and allow a better understanding of the fate of allergens in the factory and products. Helen Brown Needs of the agri-food chain 
CCFRA’s publication of a new strategy document - The needs of the agri-food chain - will help ensure that industry benefits from science and technology applied directly to its needs. The strategy lists industry’s view of its own scientific and technical needs. These were identified through an extensive year-long consultation with the senior industrial representatives that make up CCFRA’s Scientific and Technical Committee, and fourteen industryled advisory panels. The needs are organised around six strategic themes: raw materials and ingredients; manufacturing and supply; product quality and innovation; food and the consumer; food and drink safety; knowledge management. It is anticipated that the document will foster partnerships between industry, funding bodies and science and technology providers, and that the needs will be met through a wide range of activities including research and development, provision of scientific and technical services, and knowledge transfer. Copies of the document are available on paper or can be downloaded from the research section of CCFRA’s website. For copies contact:
Carol Newman Terry Leahy - our Campden Day speaker Sir Terry Leahy, Chief Executive of Tesco plc, will be the speaker at our annual open day for Members on 7 June 2006. Sir Terry is wellknown internationally and is admired as an inspired business leader. His address will provide more than food for thought for all delegates, who gather each year to network with technical and business leaders in the food and associated industries. This is a key event in the food industry calendar, attracting over 400 guests who take the opportunity to acquaint and update themselves of the full breadth of services and research available to them as Members of CCFRA. Lynette Lewis Thermal Processing - International Conference Thermal Processing: quality improvements for heat preserved foods, 4th International Conference is to be held at CCFRA on 8-9 June, immediately after Campden Day. Internationally renowned speakers will address quality perception and measurement; the package-product interface; product, package and process innovations; and new technologies. Exhibits will be on display from sponsoring organisations. Preliminary programme, sponsorship details and existing sponsors are available on our website at www.campden.co.uk/thermal.htm Programme: Sponsors/exhibitors: Better organic bread 
CCFRA is the lead participant in a new 4-year project sponsored by Defra through the Sustainable Arable LINK Programme, Better Organic Bread: Integrating raw material and process requirements for organic bread production. We will be working with three organic farmers, major UK organic millers and bakers, HGCA and Nafferton Ecological Farming Group at the University of Newcastle upon Tyne to address current constraints in the UK organic wheat market for organic bread. Agronomy studies, with field trials on three sites in the UK over four years, will focus on ways to produce wheat with high protein quality, to compensate for the lower protein content of wheat grown in the UK compared with imported wheat. The functional performance for breadmaking will then be studied at CCFRA. The effects of crop husbandry on nutritionally relevant compounds in wholegrain wheat for muesli products will also be determined. Breadmaking performance will be optimised by milling process modification and changes in bread dough formulation and processing conditions. The studies will establish and optimise recipes and mixing conditions for organic white and wholemeal flour, resulting in improvements to the quality of organic bread. Richard Stanley SMEs-NET C&C Hungary is participating in a 6th Framework Specific Support Action project of 11 national food industry federations (SPES consortium) to survey the innovation priorities and technology needs of small and medium sized enterprises (SMEs) in the EU. The main contractor is the Hungarian Federation of Food Manufacturers and the C&C Hungary team, as a collaboration partner, provides technical expertise, has promoted the scheme to SMEs in Hungary and has organised discussion meetings between industry, government and research organisations. András Sebök Welcome to New members CCFRA is delighted to welcome the following new members who joined in November 2005:
Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |