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.
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 +41 71 955 23 03 or stefanie.hardtmann@buhlergroup.com Registration T + 41 71 955 30 58 or trainingcenter@buhlergroup.com In Cooperation with: TU-München, ETH Zürich, Chopin Technologies, Brabender 2 I @ Bakery Innovation Center
Day 1 08.00 h Registration at Bühler main entrance (Gupfenstrasse 5) 08.15 h Welcome and introduction at the Bakery Innovation Center (with coffee and pastries) I (theory): Introduction to the grain process technology 10.00 h Basics on milling technology 12.00 h Lunch break 01.00 h Knowledge deepening by visiting the Bühler school mill II (theory & practice): Wheat bread production and evaluation 02.00 h Main process steps on wheat bread production 03.00 h Production of standardized wheat bread - standard recipe Standardized evaluation test Sensorial product evaluation and learnings of the day 05.00 h End of the first course day 3 I @ Bakery Innovation Center
Day 2 4 I @ Bakery Innovation Center III: Raw materials in baking technology and their function (Theory) 08.00 h - Summary of the main flour components - Starch - Protein with Gluten and non Gluten 09.00 h Coffee break 10.15 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) 11.00 h CHOPIN Technologies Analysis Methods presented by Grégory Véricel (Chopin Technologies) 12.00 h Lunch break IV: Standard methods and equipment for flour and grain quality control (Praxis) 01.00 h Group work: Moisture measurement and flour granulation Ash content, falling number, Alveograph, Mixolab and SD-Matic 02.30 h Coffee break 03.00 h Follow up Group work 05.00 h End of the second course day 06.30 h Social event with dinner
Day 3 ff. III: Raw materials in baking technology and their function (Theory) 08.00 h - Non starch polysaccharides and soluble sugar - Function of water during the bread production 09.30 h Coffee break 10.30 h - Salt as regulator for the yeast activity - Function of yeast 11.00 h Brabender Analysis Methods presented by Alexandra Petz (Brabender GmbH & Co. KG) 12.00 h Lunch ff. IV: Standard methods and equipment for flour control (Praxis) 01.00 h Group work: Glutomatic (wet gluten, gluten index) and NIR Farinograph and Extensograph, Pekar 02.30 h Coffee break 03.00 h Follow up Group work 04.15 h Learnings of the day and outlook 05.00 h End of the third course day 5 I @ Bakery Innovation Center
Day 4 V: Flour treatment in milling and baking (Theory) 08.30 h - Enzymes - Ascorbic Acid, Gluten - Active malt flour 10.00 h Coffee break VI: Baking test with different treatments (Praxis) 10.30 h Single Treatments and Improver 12.00 h Lunch 01.00 h Follow-up Group work 02.30 h Coffee break VII: Bread faults 03.00 h Bread faults on practical examples out of the Swiss market 03.30 h Workout group information out of analyzes 05.00 h End of the fourth course day 6 I @ Bakery Innovation Center
Day 5 Summary and sensory evaluation of treated bread 08.00 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 11.00 h Certificate Ceremony 12.00 h Lunch break 01.00 h Optional Social Event, depending on the weather 04.00 h Closing of the course 7 I @ Bakery Innovation Center
All in all. Miller Grain Bread Quality Flour Flour Baker 8 I @ Bakery Innovation Center