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bbi-2023-05-Solving unexpected quality issues in baked goods
f2m-bbi-23-05-science-Brotkrume TileScan
By Dr. Julien Huen, Imke Matullat, Dennis Fehner, ttz Bremerhaven

A systematic approach to fast and economical problem resolution.

 It is a recurrent issue well-known in food processing companies: sometimes, a product that has been successfully manufactured over a long period of time suddenly exhibits a quality problem, although nothing has been intentionally changed (Figure 1). The problem may be discovered by routine quality control, routine sensory analysis, or by customer complaints. Examples include variations of volume, shape, pore structure, color, flavor and mouthfeel, in particular.