The IAOM-KSU Flour and Dough Analysis training course will be offered on August 30 - September 1, 2022 at the International Grains Program Institute (IGP) Conference Centre at Kansas State University (1980 Kimball Ave, Manhattan, KS 66506). A full schedule of topics is planned to educate professionals on flour and dough testing practices and methods and correct interpretation and understanding of the results.
The IAOM-KSU Flour and Dough Analysis course will bring in experts from the industry's equipment manufacturers and suppliers to teach various parts of the course. These companies include: Brabender, KPM Analytics, Foss, and PerkinElmer. Experts from Kansas State University and USDA will also assist with teaching portions of the course.
Course topics 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.
For more information visit the IAOM website, HERE.
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| Image credit: Maja Dumat on Flickr (CC BY 2.0) |
Course topics 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.
For more information visit the IAOM website, HERE.
The Global Miller
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