Standardization in Food Analysis and Control
Standardization in Food Analysis and Control
PhD, Food Engineer, Ayşenur Akpınar, Bastak Instruments
Bastak Instruments has introduced a new ICC Method to the world!
With the rapid scientific and technical advancements in the global food industry, ensuring food quality and safety, as well as increasing the control and utilization values of food, has become extremely important.
Quality control in food has always held a significant position due to its direct impact on human health. The rapid advancements in food science and technology, rationalization in the food industry, storage, and transportation issues have increased the importance of food quality and control due to the improper practices in these fields.
In every country and in international trade, international food standards and methods are being developed to ensure the quality and control of food, to create a reliable environment in production and consumption, to apply effective quality control in food products, to determine the nutritional qualities of food substances, and to support scientific and academic studies.
Bastak Instruments; by following the developing technologies for a quarter of a century to contribute to the improvement of food quality, food safety, and food security of feed, legumes, seeds, oilseeds, grains, and grain products worldwide, continues to support scientific and sectoral research. One of our goals is to introduce our ICC Standard 189 and ICC Standard 192 methods approved by the International Association for Cereal Science and Technology (ICC) in the last two years for global use.
The International Association for Cereal Science and Technology (ICC), headquartered in Austria (Vienna), and with Bastak Instruments' Founder and CEO Zeki Demirtaşoğlu as a technical committee member, is an international network represented on five continents by members consisting of grain scientists and technology experts from around the world. ICC puts forward international standard methods and scientific updates for all grain scientists and technology experts.
For over 60 years, ICC standard methods applied in the safety and quality assessment of grains and grain products, food, and feed have provided guidance to international trade, national and international regulations such as ISO and TSE industry standards, and serve as a guide for food producers and control laboratories for food quality control, safety, and security for the health and well-being of all individuals. By introducing 4 new ICC methods to the world, Bastak Instruments has pioneered in Turkey and globally.
Our method studies on the determination of wet gluten, gluten index, and dry gluten of wheat flour and whole wheat flour using Bastak Quality Control devices, namely the 4000 and 4500 model Roller Mills, the 1900 model Hammer Mill, and Gluten Q-System; 6100 model Gluten Cheq, 2100 model Index Centrifuge Cheq, 2500 model Dry Cheq devices have been accepted by the International Association for Cereal Science and Technology (ICC) under the number 192 standard.
Gluten protein, which forms the skeleton of the dough and is considered the most important quality criterion, affects the kneading, processing, and gas-holding capacity of the dough, ensuring the bread's leavening and porous structure. The quantity and quality of gluten provide information on the purpose of the wheat being used. The experiments of our method, titled 'Estimation of Alpha-Amylase Activity Level based on Viscosity in the Determination of Falling Number,' using Bastak equipment as per the ICC No. 192 standard, have been conducted by quality control laboratories and scientists in many countries in Europe, and its accuracy has been unquestionably accepted worldwide.
Amilolytic enzymes play an important role in the formation of sugars necessary for the formation of fermentation in dough making. If alpha and beta amylase enzymes are not present in sufficient levels in the environment, the sugars necessary for fermentation cannot produce enough CO2 for the bread to rise, resulting in reduced bread volume and significantly affecting quality. Therefore, amylase is an important parameter in determining bread quality. Our method study named 'Estimation of Alpha-Amylase Activity Level based on Viscosity in the Determination of Falling Number' using the Bastak FNCheq device and its prediction of the alpha-amylase activity level through viscosity for the Falling Number test was accepted by the International Association for Cereal Science and Technology (ICC) as Standard No. 189 in 2021 and made available for global use.
For over a quarter of a century, Bastak Instruments, which produces with superior technical specifications in our country's and humanity's future with 72 grain quality control devices, the first and only patented and useful model robotic sample collection systems, and 35 types of flour additives approved by the Ministry of Industry and Technology of the Republic of Turkey in the first and only R&D Center, has put forward 4 new methods in the ICC booklet, and our methods will be taught and used in various sectors, particularly in universities, in many countries such as the USA, Europe, and Canada. We will continue to guide experts and scientists who will work on researching and developing more reliable food sources for humanity with the methods we have put forth. Also, by following the developing technologies, we will continue to support scientific and sectoral research.
