Grain to Great Dough: Precision Testing with Quadrumat Jr, Farinograph, Extensograph & Amylograph
Join our expert webinar to discover how advanced flour and dough testing techniques can improve product quality, consistency, and process efficiency. Learn practical applications of industry-standard analytical and rheological tools used to evaluate wheat, flour, dough behavior, and baking performance.
Designed for millers, bakers, QC professionals, food technologists, and R&D teams, this session will provide valuable insights into optimizing flour-based products—from grain selection to achieving superior dough and baking results.
Key Highlights
- Learn industry-standard methods for evaluating wheat, flour, and dough quality
- Understand laboratory flour preparation and quality assessment using Quadrumat Jr
- Gain insights into dough mixing behavior and water absorption measurement with Farinograph
- Explore dough extensibility and gluten strength analysis using Extensograph
- Discover how Amylograph helps evaluate starch gelatinization and enzyme activity
- Understand the relationship between flour quality, dough rheology, and final baking performance
- Learn how precision rheological testing supports product consistency and process optimization
Mr. Sunil Kumar Meena
(언어: English)
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