This three-day course will utilize an equal mix of classroom and hands-on lab learning to provide a unique and lasting understanding of the concepts, models and practices taught.

PROGRAM

DAY 1: FUNDAMENTAL RHEOLOGY/TEXTURE
·       Rheology: Concepts & Fundamentals
·       Dough Formation, Microstructure & Role of Main Ingredients
·       Rheology of Bread Dough, Cake Batter, Baked Snack Manufacture
·       Rheology in Pasta Manufacturing
·       Basic Principles of Texture Measurement
·       Glass Transitions of Starch & Gluten Polymers
·       Role of Glass Transition in Dough Rheology & Finished Product Texture
 
DAY 2: METHODS & LAB SESSION
·       Physical Testing Instruments for Dough (AACCI Methods)
·       Instrumental Texture Measurement (AACCI Methods)
·       Lab Session: Rheology
·       Lab Session: Texture
 
DAY 3: LIQUID AND POWDER RHEOLOGY & LAB SESSION
·       Liquid Rheology
·       Food Powder Rheology
·       Lab Session: Liquid Rheology
·       Lab Session: Powder Rheology
 

Registration coming soon!

 

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