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IAOM-KSU Flour and Dough Analysis

August 21 - August 23

Lab work

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.

Course Objectives: Experts from the equipment manufacturers and suppliers and Kansas State University will train and educate participants to understand commonly used flour testing equipment and dough testing equipment in the industry today, understand proper testing procedures and methods for the equipment, understand how to correctly interpret the results from the finished test, and understand factors that will impact and alter the test results.

Course topics: 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.

Prerequisite: No prior experience or theory required

Registration: (Includes tuition, materials, lunches)
IAOM Members – $900 USD
Non-Members – $975 USD

Details

Start:
August 21
End:
August 23
Event Category:

Venue

International Grains Program Institute Conference Center
1980 Kimball Avenue
Manhattan, KS 66506 United States
+ Google Map
Phone:
785-532-6011
Website:
http://www.grains.k-state.edu/igp/

Details

Start:
August 21
End:
August 23
Event Category:

Venue

International Grains Program Institute Conference Center
1980 Kimball Avenue
Manhattan, KS 66506 United States
+ Google Map
Phone:
785-532-6011
Website:
http://www.grains.k-state.edu/igp/