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
(Ngôn ngữ: English)
Nhận truy cập miễn phí ngay!
Chỉ cần điền vào biểu mẫu dưới đây để nhận miễn phí truy cập vào các công cụ và nội dung bị hạn chế.
Đang tải...
