For example, it could deliver a loaf with the fibre content of wholemeal but with the crumb colour and texture of white bread.
It also has the potential to reduce costs by enabling the use of up to 40% feed wheat rather than milling wheat flour in a white loaf, with acceptable volume and crumb structure.
Work on CDT is less well advanced than that on the Radical Bread Process, another novel breadmaking process also being developed by Campden BRI, said Penson.
Soft drinks carbonator
In a separate investment, Campden BRI has recently installed an Armfield soft drinks carbonator, which has the ability to produce a wide range of both still and carbonated beverages. This will help soft drinks firms to improve the development and processing of bottled drinks.
Sarah Chapman, from Campden BRI’s product development team, said: “It has a range of filling heads to accommodate a variety of bottle and can sizes – glass, metal or plastic – and is suitable for packing up to 250 units per day. A computer-controlled system can be preset to the required carbonation levels and temperatures.”
This equipment complements Campden’s existing drinks processing facilities and expertise. These include liquid nitrogen dosing – to reduce headspace oxygen or provide can rigidity; heat processing in a 'raining water' retort to simulate a pasteurisation tunnel; and advice on processing times/temperatures and heat penetration measurement.
The CDT work, being led by Dr Simon Penson, head of Campden BRI’s cereals and milling department, would deliver acceptable crumb structure in a loaf with a very different recipe to current white bread.
