Basics of Wheat and Flour Quality Short Course is June 21-23

March 1, 2011

For Immediate Release

Basics of Wheat and Flour Quality Short Course is June 21-23

Fargo, N.D., USA -- The Basics of Wheat and Flour Quality Short Course will be offered at Northern Crops Institute (NCI) June 21-23, 2011.  Registration deadline is May 30, 2011.

Understanding how grain type and quality affects the milling and baking processes will help your company deliver a better product to your customers.  At this course, you will learn about the importance of quality and how differences can influence milling and baking performance; how to evaluate wheat and flour quality; the milling process and its effect on flour; and flour requirements for different end-use products.

Main speakers will be Robert Meyer, Director of Technical Services, Dakota Specialty Milling, Fargo, N.D.; Brian Sorenson, NCI Director; and Mehmet Tulbek, Ph.D., NCI Technical Director.

Course topics will include U. S. wheat classes and their uses; Factors that define wheat and flour quality; Wheat and flour quality tests and procedures; Impact of milling on flour quality; Role of protein and starch in flour based products; Fundamentals of dough rheology; Use of Mixolab in milling and baking industries; Rheological tests and procedures; Functional ingredients in flour and flour based products; Flour requirements for hard and soft wheat products; Baking technology; Mixing, fermentation, and baking processes.

Participants do not need a basic understanding of cereal chemistry to fully appreciate the lectures and demonstrations.

Hands-on baking sessions and laboratory demonstrations will provide hands-on experience.

Registration fee is $750.  Registration deadline is May 30, 2011. Special rates are available to groups of 3 or more from the same company.

For more information, please visit the Northern Crops Institute at, phone: 701-231-7736 or e-mail: