Cereals and Cereal Applications Testing Working Group

The group meets to discuss:

• Standard methods for the testing of wheat and flour, including relevant ingredients and additives.
• Evaluation of new techniques and methodologies for measuring aspects of cereal or ingredient quality, functionality or fitness for a particular end-use.
• Evaluation of new techniques and methodologies for measuring quality of baked product.

Further information on the group's activities is provided in its full Terms of Reference. It plays a significant role in steering work undertaken on the Campden BRI Member-Subscription Funded Research (MSFR) Project 'Assuring the quality and safety of cereal-based ingredients for the food industry' and in so doing reports to the Cereals, Milling and Baking Panel

• Minutes of the meeting of 3rd May 2011
• Minutes of the meeting of 7th October 2010
• Minutes of the meeting of 28th April 2010
• Minutes of the meeting of 27th January 2010
• Minutes of the meeting of 7th October 2009