Laboratory Course for Flour and Bread Quality.

Transcription

1 Laboratory Course for Flour and Bread Quality. Bakery Innovation Center in Cooperation with: TU-München, ETH Zürich, Chopin Technologies, Brabender Innovations for a better world.

2 Learning Objectives. You will obtain expertise on analyzing systems of milling components and flour identify the correlations between flour analysis and baking quality be able to interpret the detectable analyzing values learn the process steps of a standardized baking test understand how to consider analytical and sensory aspects Event Language English More information Stefanie Hardtmann, Head of Bakery Innovation Center, T or stefanie.hardtmann@buhlergroup.com Registration T or trainingcenter@buhlergroup.com In Cooperation with: TU-München, ETH Zürich, Chopin Technologies, Brabender 2 Bakery Innovation Center

3 Day h Registration at Bühler main entrance (Gupfenstrasse 5) h Welcome and introduction at the Bakery Innovation Center (with coffee and pastries) I (theory): Introduction to the grain process technology h Basics on milling technology h Lunch break h Knowledge deepening by visiting the Bühler school mill II (theory & practice): Wheat bread production and evaluation h Main process steps on wheat bread production h Production of standardized wheat bread - standard recipe Standardized evaluation test Sensorial product evaluation and learnings of the day h End of the first course day 3 Bakery Innovation Center

4 Day 2 4 Bakery Innovation Center III: Raw materials in baking technology and their function (Theory) h - Summary of the main flour components - Starch - Protein with Gluten and non Gluten h Coffee break h - Flour maturation and the function of Ascorbic Acid - Methods and equipment for flour and grain quality control - Importance of laboratory and complementarity with bread making - Introduction into the group work of flour analysis (Flour with different treatment) h CHOPIN Technologies Analysis Methods presented by Grégory Véricel (Chopin Technologies) h Lunch break IV: Standard methods and equipment for flour and grain quality control (Praxis) h Group work: Moisture measurement and flour granulation Ash content, falling number, Alveograph, Mixolab and SD-Matic h Coffee break h Follow up Group work h End of the second course day h Social event with dinner

5 Day 3 ff. III: Raw materials in baking technology and their function (Theory) h - Non starch polysaccharides and soluble sugar - Function of water during the bread production h Coffee break h - Salt as regulator for the yeast activity - Function of yeast h Brabender Analysis Methods presented by Alexandra Petz (Brabender GmbH & Co. KG) h Lunch ff. IV: Standard methods and equipment for flour control (Praxis) h Group work: Glutomatic (wet gluten, gluten index) and NIR Farinograph and Extensograph, Pekar h Coffee break h Follow up Group work h Learnings of the day and outlook h End of the third course day 5 Bakery Innovation Center

6 Day 4 V: Flour treatment in milling and baking (Theory) h - Enzymes - Ascorbic Acid, Gluten - Active malt flour h Coffee break VI: Baking test with different treatments (Praxis) h Single Treatments and Improver h Lunch h Follow-up Group work h Coffee break VII: Bread faults h Bread faults on practical examples out of the Swiss market h Workout group information out of analyzes h End of the fourth course day 6 Bakery Innovation Center

7 Day 5 Summary and sensory evaluation of treated bread h - Presentation of group work results - Comparison between bread and laboratory results - Repetition of a standard baking test - Summary of laboratory methods - Summary of the influence of functional ingredients in flour 9.30 h Summary of the week, review and evaluation of the course lectures h Certificate Ceremony h Lunch break h Optional Social Event, depending on the weather h Closing of the course 7 Bakery Innovation Center

8 All in all. Miller Grain Bread Quality Flour Flour Baker 8 Bakery Innovation Center