Deadline: June 23
Cost: $800
The Rheology of Wheat and Flour Quality short course will focus on wheat quality and how to analyze, interpret, and apply rheological results effectively. This course covers all aspects of wheat quality from kernel quality, milling, rheology analysis, and baking evaluation. Participants will gain extensive hands-on experience on each rheological instrument (farinograph, extensigraph, alveograph, Mixolab, RVA, and others). The course is highly recommended for quality control/assurance and research and development personnel.
Introduction
This course will focus on wheat and flour quality and how to analyze, interpret, and apply rheological results effectively. All aspects of quality analysis from kernel quality, milling, rheology analysis, and baking evaluation will be presented in detail.
Why Should You Attend?
Participants will learn the importance of quality and how differences can influence milling and baking performance; how to evaluate wheat and flour quality using rheological instruments; and how the milling process can affect flour quality. Lectures will be supplemented with participants having the opportunity to gain hands-on experience on rheological instruments.
Who Should Attend?
- Technical Sales
- Laboratory Technicians
- New Hired Quality Control Personnel
- Ingredient Suppliers
- R & D Managers/Technicians
- Bakers (Retail and Wholesale)
Highlights:
At this course, you will learn about:
- How grain type and quality affects the milling and baking process
- How to evaluate wheat, flour, and bakery products
- Various rheological instruments used to evaluate wheat and flour quality
Program Schedule
Day One
- Factors That Define Wheat Quality
- U.S. Wheat Classes and Their Uses
- Laboratory: Wheat Quality Tests and Procedures
- Impact of Milling on Wheat Flour Quality
- Laboratory: Flour Quality Tests and Procedures
Day Two
- Laboratory: Flour Quality Tests and Procedures
- Physical Dough Testing in Flour
- Laboratory: Dough Tests and Procedures
- Impact of Dough Rheology in Flour Based Products
- Baking Demonstration: Impact of Flour Quality on Baked Products and Baking Performance
Day Three
- Characterization of Mixing, Fermentation, and Baking Processes
- Functional Ingredients in Flour and Flour Based Products
- Baking Demonstration: Impact of Flour Quality on Baked Products
- Bread Quality Evaluation
TO REGISTER:
IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers. Do not make travel reservations until NCI confirms that course will be offered.
Registration Fee: $800. Payment in full is due one week before the start of the course. Registration deadline is June 23, 2014. For your course fee, you will also receive a flash drive containing materials from lectures and laboratory demonstrations, and refreshments during scheduled breaks. Hotel rooms and other meals are not included in tuition.
Cancellations received after June 23, 2014 will be assessed a 10% service fee.
To pay by credit card or with an electronic check, click here.
To pay by check or wire transfer, fill out the form and mail with your check to Northern Crops Institute (address below). Checks must be payable to Northern Crops Institute and drawn on a U.S. bank. Contact NCI for wire transfer instructions.
Groups of three or more: Special rates are available to groups of 3 or more from the same company. Contact NCI for more information.
Course Schedule: On the first day of class, course participants should be in the hotel lobby by 8:00 a.m. for transportation to the campus. Class will begin at 8:30 a.m. on Tuesday, July 15 and adjourn around 4:00 p.m. on Thursday, July 17.
Non-smoking environment. Casual business attire.
Daily Transportation: Daily complimentary transportation will be provided between NCI and the hotel.
Hotel Information:
Expressway Suites
4303 17th Avenue South, Fargo, North Dakota 58103
Phone: 701-239-4303 Fax: 701-356-6712
Single Room Rate: $ 79.95 + 10.5% tax/night.
Make your reservation directly with the hotel and mention that you are with Northern Crops Institute in order to obtain the special rate. Reservations must be received by the hotel by June 23, 2014 to qualify for the special rate. All hotel rooms are non-smoking.
Information and Special Requirements: If you have questions or special needs (dietary or physical requirements), please contact Northern Crops Institute.