Fundamentals of Wheat Flour Properties

The workshop is designed to address principles behind flour attributes as an ingredient in the baking industry. The workshop is a combination of lectures and hands-on laboratory activities that explore topics ranging from wheat grain morphology, flour extraction and classification, measuring flour quality and assessing flour interactions with modifiers. Hands-on group activities will explore the principles governing these aspects.

After attending the Workshop, participants with have an understanding of:

• Grain morphology and its relationship to flour extraction and properties
  
• Types of flour and the principles behind flour classification
  
• Techniques and principals involved in assessing flour quality
  
• Relationship between flour properties and product quality
  
• Principles of flour interactions with different modifiers
  
• New technologies and trends as they relate to flour quality, nutrition and utilization

Join us to learn and understand the How’s and Why’s of using flour in baked product systems and to transfer this knowledge to commercial manufacturing environments.

 Photo taken by Dean Palmer.