Author
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Bettge, Arthur |
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Kweon, Meera |
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Submitted to: Cereal Foods World
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 2/15/2009 Publication Date: 4/1/2009 Citation: Bettge, A.D., Kweon, M. 2009. Collaborative Study on updated Method 10-52: Baking Quality of Cookie Flour - Micro Method (Sugar-Snap Cookie). Cereal Foods World 54(2): 70-73. Interpretive Summary: The American Association of Cereal Chemists International (AACCI) was established in 1915 to bring consistency and order to the many methods of assessing wheat end-use quality. Over the years, many methods have been approved by the AACCI. One such method is the Baking Quality of Cookie Flour - Micro Method (Approve Method 10-52). This method is more commonly referred to as the "micro sugar snap cookie method." It was developed in the late 1950's and has been used extensively since. However, as wheat breeding strategies and market forces changed over the years, the method became less able to distinguish among varieties of wheat. Laboratories individually changed the methods' formulations, in different ways. This led to the results of a testing method being cited that no longer had any coherence or consistency. The Soft Wheat and Flour Products Technical Committee of the AACCI reformulated the method and engaged in a collaborative test (ring test) to assess the utility of the revised method. The results were favorable and the new method was adopted by the AACCI Approved Methods Committee as the new method 10-52. This article discusses the results of the collaborative and illuminates some of the critical methodological and processing aspects of the method, as well as the areas in which the new method improves upon the old one. Technical Abstract: The American Association of Cereal Chemists International (AACCI) was established in 1915 to bring consistency and order to the many methods of assessing wheat end-use quality. Over the years, many methods have been approved by the AACCI. One such method is the Baking Quality of Cookie Flour - Micro Method (Approve Method 10-52). This method is more commonly referred to as the "micro sugar snap cookie method." It was developed in the late 1950's and has been used extensively since. However, as wheat breeding strategies and market forces changed over the years, the method became less able to distinguish among varieties of wheat. Laboratories individually changed the methods' formulations, in different ways. This led to the results of a testing method being cited that no longer had any coherence or consistency. The Soft Wheat and Flour Products Technical Committee of the AACCI reformulated the method and engaged in a collaborative test (ring test) to assess the utility of the revised method. The results were favorable and the new method was adopted by the AACCI Approved Methods Committee as the new method 10-52. Twelve laboratories reported results from baking. Cookie height is closely related to diameter and generally seen as a redundant variable. The correlation between cookie diameter and cookie height was r = 0.94. The critical parameters of repeatability and reproducibility were calculated and were quite good. Repeatability refers to the ability of a single lab to produce the same value on the same sample twice. The repeatability index for cookie diameter it was 0.04. The reproducibility index describes the ability of different laboratories to obtain the same value for the same sample. Given the variables among laboratories: altitude, differing ovens, slightly different lab technique and ingredients, the reproducibility indes invorporates a gread many variables that are apt to be encountered in common use of the method. The reproducibility index is expected to be greater than the repeatability index. In the case of this modified baking method, the reproducibility index for cookie diameter was 0.61. Overall, the new method was judged to be an advance in laboratory methods for assessment of general quality of soft wheat flour. |
