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IAOM–KSU Flour and Dough Analysis course

9/10/19 to 9/12/19
Kansas State University IGP Institute
Manhattan, KS
United States

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.

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