Northern Crops Institute is scheduled to offer the Rheology of Wheat and Flour Quality Short Course June 12-14 at the institute.
The course will focus on wheat and flour quality and how to analyze, interpret and apply rheological results effectively. All aspects of quality analysis, including kernel quality, milling, rheology analysis and baking evaluation, will be presented.
Participants will learn the importance of quality and how differences can influence milling and baking performance, how to evaluate wheat and flour quality using rheological instruments, and how the milling process can affect flour quality. Attendees also will gain hands-on experience with rheological instruments.
Lectures topics will include factors that define wheat quality; U.S. wheat classes and their uses; impact of milling on wheat flour quality; physical dough testing in flour; impact of dough rheology in flour-based products; characterization of mixing, fermentation and baking processes; and functional ingredients in flour and flour-based products. Hands-on laboratory experiences will focus on wheat and flour quality tests and procedures; dough tests and procedures; baking demonstrations and bread quality evaluation.
The short course is designed for professionals in technical sales, laboratory technicians, ingredient suppliers, research and development managers and technicians, retail and wholesale bakers and new hires in quality control.
For more information and to register, visit www.northern-crops.com and follow the Educational Courses link, or call 231-7736. Register early; classroom space is limited to 15 participants. The registration deadline is Tuesday, May 22.
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