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Applied Baking Science

Learn ingredient testing methods to validate your specifications needed to produce a quality product.

Agenda | Cancellation Policy | Enrollment and Location Information

An in-depth, hands-on introduction to the principles behind bakery ingredient laboratory tests.

Applied Baking Science teaches the basics of widely-used dough and ingredient testing equipment, and the advantages testing provides. Limitations of tests are also discussed.

Seminar participants learn to understand ingredient specifications (with an emphasis on flour) so they can interpret specification sheet data.

Dr. Debi Rogers, recipient of the AACC Internationalís Excellence in Teaching Award, takes a practical approach to teaching science. Dr. Rogers works with students in AIBís well-equipped laboratory to demonstrate how each piece of equipment is used to test ingredients or finished products, and how to interpret the results for greater efficiency and process improvement in the participantsí own facilities.

Who should attend?

  • Research and development
  • Quality assurance and quality control
  • Production management
  • Technical Sales

Assessment methods:

Instructor observation through labs and activities.


Click here for Detailed Agenda

Topics and time are subject to change

 

Learning objectives:

  • Demonstrate the measurement of pH and TTA (total titratable acidity)
  • Analyze major flour specifications, including: farinograph or alveograph, amylase activity, moisture, ash, and protein
  • Explain test results from less common flour tests such as pekar, sedimentation, and gluten washing
  • Describe characteristics of starches and gums used in baking
  • Investigate different chemical leaveners, and impact of some ingredients on yeast leavening
  • Select characteristics of fats and oils that relate to different bakery products
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Enrollment and Location Information

  • 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.

 Description/Location:Dates:Tuition:

Applied Baking Science
Manhattan, KS, US

Jul 28 - 31, 2014$1711.00
 

(Keywords: Laboratory, Testing, Instruments, Seminar )


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