Applied Baking Science focuses on the information provided by a battery of standard tests that analyze ingredients and relates the information gathered to the stages of the production process and predicts production variables.
The seminar provides an in-depth, hands-on experience about the principles behind fundamental laboratory tests for flour and other bakery ingredients.
The course begins with the basics of microscopy and builds to a thorough discussion of widely-used dough and ingredient testing equipment. AIB’S Dr. Debi Rogers teaches the course in a way that invites questions which are answered in a practical, down-to-earth manner.
You'll learn:
- To use data from the Amylograph, Falling Number and the Rapid Visco Analyzer to determine the level of enzymes impacting the amount of sugars available for fermentation in a yeast-raised dough. Also how the Amylograph and RVA can help judge the characteristics of starches for products such as icings and pie fillings.
- How results of various tests can predict energy required to develop a dough and apply that information to mixing times and tolerances.
- How to select the best chemical leavening system to use for your products based on learning the functional differences among the available choices.
- The functional characteristics of different types of fats; how characteristics like smoke point and free fatty acids can help you monitor frying fat for various applications; and how to understand your fat or oil specifications.
- What a flour’s moisture, ash, and protein say about that flour’s potential performance.
- How to use pH and Total Titrable Activity tests to monitor a process and how to use the records of these tests to analyze why a process succeeded or failed.
- How to use data about gluten strength determined by the Extensograph and Alveograph to fine tune your procedures for different batches of flour.
- What water activity predicts about shelf-life and potential mold growth.
Click here for Detailed Agenda
Topics and time are subject to change
Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
- Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
- Fax: 785-537-1493
- Online: Add to Cart below
Printable enrollment form available here. (pdf)
Make check or money order payable in US dollars to: AIB.
International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.
Source: AIB International
