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  4. From Flour to Dough: Mastering Quality & Consistency in Baking and Milling
From Flour to Dough: Mastering Quality & Consistency in Baking and Milling

From Flour to Dough: Mastering Quality & Consistency in Baking and Milling

Don’t Miss This Expert Anton Paar Webinar: Unlock Advanced Rheology to Optimize Flour and Dough Performance

We are pleased to invite you to our upcoming expert webinar, in which we will explore advanced rheological techniques for evaluating flour quality, dough behavior, and baking performance. This session will provide valuable insights into the latest analytical methods to ensure consistent product quality and process efficiency in the milling and baking industries.

Key topics:

  • Innovative approaches to flour and gluten quality assessment
  • The role of rheology in dough mixing, stretching, and baking
  • Simulation of bakery processes under real-life conditions
  • Analyzing enzyme activity and starch gelatinization for improved product consistency

This webinar is tailored for millers, bakers, quality control specialists, food technologists, and R&D professionals looking to enhance their understanding of flour performance and baked goods quality.

Join us for this exclusive session to gain practical knowledge and leverage expert guidance on optimizing flour-based products for superior quality and consistency.
 

Dr. Banu Sezer (English)
Dr. Banu Sezer (English)
Banu Sezer

Dr. Banu Sezer, Market Development Manager for Global Food & Feed at Anton Paar GmbH. 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.