IAOM–KSU Flour and Dough Analysis Course

Through hands-on training and classroom discussion at the IGP Institute, participants will learn flour and dough analysis practices and methods and correct interpretation and understanding of the results through this course.

Sep 9th, 2019Sep 12th, 2019

https://www.grains.k-state.edu/igp/on-site-training/flour-milling/flour-dough-analysis/

Through hands-on training and classroom discussion at the IGP Institute, participants will learn flour and dough analysis practices and methods and correct interpretation and understanding of the results through this course.

Topics in the course include Farinograph; Extensograph; Amylograph; AlveoLab; SRC; RVA; falling number; NIR; manual ash; starch damage; PH//TTA; Glutomatic; LECO protein; Rheo F4; DoughLAB; DON/Mycotoxin; GlutoPeak; crumb and spread; baking systems and browning reactions; moisture and blending calculations; practical hands-on experience with some of the testing equipment in the IGP Institute grain grading lab.

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