Dough rheology and influence on baking quality

The course provides theoretical and practical knowledge on rheological dough measurements (extensograph and farinograph) and the interpretation of the results on the baking properties of wheat.

Wheat flour specifications, especially with regard to dough texture, are of great importance for bakeries and are usually provided by mills. Besides quality parameters such as protein, gluten content, sedimentation values, rheological parameters are discussed and theoretically evaluated. The two most important methods for flour characterization and quality assessment in baking are the so-called farino- and extensograph. The training includes introduction and practical experience with the mentioned devices.

Different flour qualities are tested and the results are discussed in relation to baking quality and specific product requirements (e.g. rolls, frozen dough products, cookies). In addition, the influence on the ripening of wheat flour will be considered. In summary, the participants will obtain a comprehensive technical knowledge.

Target group

  • Bakers
  • Millers
  • Manufacturers of confectionery, cookies and wafers

Limit of participation
Five-day standard course for max. four persons

on request

AGES GmbH Spargelfeldstraße 191 | A-1220 Vienna, Austria

Responsible for content
Dr. Stefano D'Amico
Institute of Animal Nutrition and Feeding Department of Feed Analysis and Quality Testing, AGES

on request

AGES Akademie

Last updated: 10.10.2023

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