Baking Science and Technology | London South Bank UniversityOur bakery and cereal training courses cover topics such as baking basics, biscuits, pastries, bread, cakes, cereal technology and ingredient functionality. How can your business reduce fat, sugar and calories in their bakery products? Or use novel technologies to reduce waste during processing? These are just two of the questions that will be answered by experts during this conference which focuses on the recent developments and challenges in the bakery sector. The conference will bring together all parts of the bakery chain, from wheat and ingredient suppliers, equipment manufacturers, through to retailers and bakeries and companies that supply product testing equipment. The course provides a balance of theory and hands-on activities to explore wheat composition, flour production and testing. The relationship between flour quality and impact on main bakery products is also covered.
Cereals Overview - Campden BRI
Baking is a highly technical skill and a qualification in this field will make you an attractive prospect to employers. We'll help you develop the skills to become a successful baking technologist, including in the commercial and technological aspects of the baking profession. This course covers foodology, artisan chocolate, technology of flour confectionery, packaging and labelling, bakery food science, and advanced bread technology.
FdSc Baking Science and Technology
Foods that contain wheat flour as their major ingredient represent a large proportion of the food market in most countries of the world [1,2]. In this chapter, two of the largest sectors are considered, bakery products and pasta. These products have little in common, other than that they may be formed from a dough, and therefore they will be treated separately. In the bakery sector, the doughs or batters form a continuum stretching from high-moisture systems such as wafer biscuits and cake batters, through the different types of bread doughs, to the low-moisture biscuit and pastry doughs. All these products are based on cereal flours, usually wheat flour, with appropriate additions of egg, sugar and fats to give the traditional recipes for the products. There is a common order to the processing methods employed, with ingredients being mixed with water to form a dough or batter, then subdivided into portions for the second stage of processing by the application of heat.