Flour Decoded: Predict Dough Behavior Before Baking
Consistent dough performance is critical in bakery production, but flour variability can make it difficult to achieve.
Small differences in flour composition can lead to major changes in hydration, rheology, and processing behavior, resulting in inconsistent dough handling and unpredictable baking results.
In this webinar, we explore how to better understand flour functionality and dough behavior, and how to connect raw material properties with real processing performance.
Key topics:
- Understanding flour variability: How composition and particle characteristics influence dough performance
- Dough hydration and rheology: Understanding water absorption, mixing behavior, and dough consistency
- From flour to process behavior: How raw material properties translate into handling, processing, and baking performance
- Reducing trial-and-error in development: Improving consistency and efficiency through a better understanding of dough systems
Join us to improve consistency and confidence in your baking processes.
Dr. Banu Sezer, Global Market Development Manager for Food & Feed at Anton Paar. She specializes in strategic growth for analytical, process, and quality control solutions in the food and feed industries. Dr. Sezer holds a BSc, MSc, and PhD in Food Engineering from Hacettepe University, Türkiye, and brings over a decade of expertise in quality control, production, and engineering.
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