N.C.I. course to focus on wheat, flour quality
April 2, 2012
by Josh Sosland
FARGO, N.D. — A course looking at wheat and flour quality and ways to analyze, interpret and apply rheological results effectively, will be offered in June by the Northern Crops Institute.
“Rheology of Wheat and Flour Quality Short Course” will be conducted June 12-14 by the N.C.I. in Fargo.
“All aspects of quality analysis from kernel quality, milling, rheology analysis and baking evaluation will be presented in detail,” the institute said.
Participants in the course will learn the importance of quality and its impact on milling and baking performance, how to evaluate quality using rheological instruments and the potential impact of the milling process on flour quality. The course will include hands-on experience with rheological instruments.
Lecture topics in the short course will include factors that define wheat quality; wheat classes and their uses; physical dough testing in flour; impact of dough rheology in flour-based products; characterization of mixing, fermentation and baking; and functional ingredients in flour and flour-based products.
The institute said the course is designed for technical sales professionals, laboratory technicians, research and development managers and technicians, retail and wholesale bakers, and new hires in quality control.
More information may be found at www.northern-crops.com, following the Educational Courses link, or by calling (701) 231-7736. The registration deadline is Tuesday, May 22.
Northern Crops Institute is a meeting and teaching center focused on crops produced in the four-state region of North Dakota, South Dakota, Minnesota and Montana. The institute is situated on the campus of North Dakota State University and is a forum for bringing together customers, commodity traders, technical experts, processors and producers from all points of the globe for discussion, education, and technical service programs.