Agenda is subject to change, Please review our dress code.

Day 1

Time Activity
8:00 a.m. Introduction - Cereal composition and flours. Learn what constitutes a "cereal grain" and review the basic components of wheat flours.

pH and TTA. Understand the difference between pH and Total Titratable Acidity. Use a variety of methods to test the pH of ingredients and baked products as well as the TTA of baked products.
12:00 p.m. Lunch (On your own)
1:00 p.m. Alpha-amylase determination and damaged starch.
Discuss the interacting roles of alpha-amylases and damaged starch in baking. Observe several methods for testing and interpret test results.
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Farinograph and Mixograph. Observe and compare these two common methods of measuring flour mixing characteristics. Learn to interpet the data, and discuss applications.
12:00 p.m. Lunch (On your own)
1:00 p.m. Pekar and sedimentation. Practice a quick method for comparing flour colors. Use a modified sedimentation test to contrast protein characteristics of a variety of flours.

MAP (traditional and rapid), including NIR. Discuss the relevance of these common specifications (for flour and other ingredients) and compare methods of analysis.
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Hand Gluten Washing. Isolate gluten from several types of flour. Use this information in conjunction with other analyses during this seminar to consider flour applications.

Glutomatic. Evaluate the mechanized version of gluten washing.
12:00 p.m. Lunch (On your own)
1:00 p.m. Starches and Gums. Review characteristics of starches and gums available to the baking industry. Prepare samples and contrast their properties.

Miscellaneous testing (extensograph, alveograph, agtron, aw, consistometer, finished product analysis). Evaluate more of the testing equipment used in the milling and baking industry - how are the tests conducted and what do the numbers mean?
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Fats and Oils. Examine common fats and oils and their differences and specifications. Conduct tests for some characteristics.
12:00 p.m. Lunch Provided
1:00 p.m. Chemical Leavener Components.
Consider properties of chemical leaveners. Test gas production for different leavening acids and for yeast using different sugar sources.


5:00 p.m. Adjourn

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Demonstrate measurement of pH and TTA (total titratable acidity)
  • Analyze major flour specifications: Farinograph or alveograph, amylase activity, moisture, ash, and protein
  • Explain test results from less common flour tests (such as pekar, sedimentation, and gluten washing)
  • Define characteristics of starches and gums used in baking
  • Recognize components of common chemical leaveners
  • Select characteristics of fats and oils that relate to different bakery products
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