When you are baking a loaf of bread or a pie, your smell can be an indicator of how your bread is being made, and what’s going into it.
But what happens if you’re baking a cake?
You’re cooking a cake for someone who will never eat it.
Or, maybe your cake needs to be served at the next holiday party.
And your baked bread needs to smell different from your cakes and pies.
“The bread needs an overall character that matches up with the flavours that we’re cooking,” says Michelle McClain, a baking expert at London’s Baking Lab, a small, independent bakery.
“If you have an unrefined, stale bread, then the flavour won’t match up.
And if you’ve got a fresh, crisp bread, it will smell very different.”
If you cook it for a few hours and the smell gets a little more intense, then you might need to clean the flour.
If you bake it for long periods of time, it becomes quite an issue.
“So when you bake your bread it needs to come out as fresh and crisp as it can.
But if it’s been sitting in a mould, the smell will change, and it’ll have a different texture.”
A new test to measure the smell of baking breadThe test comes as the UK’s National Food Standards Agency (NFSA) has announced it will be testing baked goods for the smell, not the taste, of their ingredients.
The idea is to see if baked goods can be made more like real food, or at least more accurately.
“There are two ways to test for aroma,” says NFSA spokesperson Anna Brown.
“One is to smell the baked bread, and if it is, that is a clear sign of quality.
We’re not testing for the taste of the baked goods, but we’re testing the aroma.” “
To measure the aroma of baked bread is to look at how it has changed over time, or how it is affected by the different ingredients used in the bread.”
“We’re not testing for the taste of the baked goods, but we’re testing the aroma.”
Brown explains that the difference between a good and a bad baked bread can be measured using different methods, and the difference in aroma can be even greater than the taste.
Bread smellThe NFSA is testing products made from the same ingredients as the baking bread and is looking for products that smell like fresh baked bread.
Brown says she’s heard of a number of products being tested, but the exact ingredients that make up a baked product are not known.
“I think a lot of people are looking at the aroma as a sign of how fresh and good the baked product is, and not as a way of looking at it as quality,” Brown says.
“It could be the difference from a quality loaf of wheat bread to a quality baguette.”
Baking bread in the UK is a labour-intensive process, so the NFSA wants to see baked goods that can be baked more quickly.
“We think it’s a good way to measure how fresh a product is compared to the rest of the food,” Brown explains.
“The idea here is that a good product will be fresher and better quality baked, and a poor product will not be.”
The NFSC’s latest test comes at a time when there are calls for better testing methods in the baking industry, with some saying it needs a more stringent approach to detect the presence of chemicals and bacteria in baked goods.
The NFSSA is planning to introduce a new test for baking bread.
This new test will take a sample of the bread, measure its concentration, and use a technique called mass spectrometry to see what chemicals are present in it.
The results will be used to improve baking quality.
“What we’re doing with the mass spectroscopy is trying to get a sense of the concentration of these different chemicals, and that can help us get a better idea of the flavour and the aroma,” Brown said.
“We also want to make sure that there are no other chemicals present that can contribute to the flavour of a baked bread.”
The new test is the latest in a series of steps the NFSSAs has taken to improve testing methods.
“A lot of the time it’s just the ingredients that are in the loaf that are the issues, and we don’t really know the smell,” Brown added.
“With the mass-spectrometry test, we’re trying to determine what is the chemical composition of the ingredients, so that we can make better decisions about which products to test and which products we should not test.”
It’s a very complex testing technique, and is very expensive.