Applied Baking Science

BAKERY COURSES

Apply Now

Course Commences

July 23-27, 2018

About Course

Participants will learn:

  • Practical microscopic observation of flour
  • What pH and TTA do in baked products
  • How to measure alpha-amylase
  • To correctly interpret Farinograph, Mixograph, Extensigraph, and Alveograph curves
  • How the success of these programs is dependent upon management commitment; education and training; and inspections and audits
  • To apply the principles of total quality management
  • What starches contribute to a baked food and how to characterize them

Applied Baking Science allows students to have hands-on experience with a variety of lab tests. The emphasis is on understanding what the data means and even what the tests cannot tell you.

Course Fee

Rs. 20,000.

Agenda

Day One
8:00 a.m. Uses of Balances and Microscopes

  • The basics of measurement, including conversion to and from the metric system
  • Two types of balances, their advantages and disadvantages
  • Practical exercises in microscopic observation of flour

10:30 a.m. Determining pH and Total Tritratable Acidity

  • What pH is and how it influences the customer’s perception of quality
  • What TTA is and how to measure it

1:00 p.m. α-amylase Determination

  • What α- and β-amylase are and how they affect the production of baked foods
  • Three things that an Amylograph or Rapid Visco Analyzer can tell you
  • What Falling Number tests mean

Day Two
8:00 a.m. Farinograph and Mixograph

  • Learn to correctly interpret Farinograph curves and apply test results to real-life production situations
  • What a Mixograph can tell you about dough mixing strength and a flour’s baking quality

1:00 p.m. Temperature Conversion and Parts Per Million Calculations

  • The three main temperature scales and how to convert among them
  • How to calculate the right amount of oxidizing and reducing agents to add to a formula using parts per million calculations

3:00 p.m. Pekar Color Test and Sedimentation Test

  • How to use the Pekar color test to monitor flour color
  • Learn how to conduct a sedimentation test to estimate baking qualities of wheat flours

Day Three
8:00 a.m. Hand Gluten Washing

  • Compare the “feel” of different quality glutens

10:30 a.m. Flour Calculations

  • Calculate ash or protein to various moisture contents
  • Calculate changes in flour absorption
  • How to calculate if a flour shipment is short weight

1:00 p.m. Total Quality Management

  • Learn to apply the principles of total quality management and improve product consistency and quality
  • How to establish and administer a TQM program in your bakery

3:00 p.m. Glutomatic and NIR

  • Understand the differences between percent gluten and Gluten Index
  • What is NIR and how it works

Day Four
8:00 a.m. Fats and Oils

  • A quick test for the presence of emulsifiers
  • Understand many fat specifications

10:30 a.m. Extensigraph, Alveograph, Texture Analyzer, and Miscellaneous Tests

  • How to interpret an Extensigraph or Alveograph curve
  • What you can test on a Texture Analyzer
  • What is solvent retention testing?
  • Why you might use Brookfield or consistometer

1:00 p.m. Starches and Gums

  • How to use starch as a thickening agent
  • Major sources of starches and the advantages of each
  • Characteristics and performance of different gums used in baked foods

3:30 p.m. Traditional and Rapid Measurement of Moisture, Ash and Protein; Water Activity, and Agtron

  • Why protein is so important to flour performance in baked foods
  • What you need to know about a flour’s ash content and color
  • How water activity relates to a baked product’s keeping quality

Review of Seminar and Course Examination
Testing for Components of Chemical Leaveners

  • What you should consider when selecting a leavening acid
  • Six tests to determine the composition of a leavening system

Presentation of Certificates

Payment

Note

Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.

Cancellation Policy

Candidate who cancels his/her enrollment in more than 7 working days before the course starts, will receive a full refund. Though 25% fee be deducted towards cancellation before 2 working days. Admission is transferable.

AIBTM reserves the right to cancel any short course due to any emergency and insufficient enrollments.

Social media & sharing icons powered by UltimatelySocial