Foundations: Ingredient Testing Techniques

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Foundations Ingredient Testing Techniques

Foundations: Ingredient Testing Techniques

Master ingredient testing methods to validate specifications and produce quality product.

Get a hands-on crash course in the principles behind bakery ingredient lab tests. Work in AIB's well-equipped, state-of-the-art laboratory to discover how each piece of equipment is used to test ingredients and finished products, and then apply this knowledge to improve the process and increase efficiency in your own facility.

Experience Level

Although our Foundations: All About Baking seminar would be a great course to take prior to this, you don’t need any education or experience level in order to benefit from the Foundations: Ingredient Testing Techniques seminar. Those who are already in the industry can spruce up their skills, and those who either do not work in the industry or don’t currently have a clear understanding of testing techniques would find this seminar very useful.

After this Ingredient Testing Training seminar you’ll know how to:

  • Analyze major flour specifications: Farinograph or alveograph, amylase activity, moisture, ash, protein
  • Explain test results from less common flour tests, such as pekar, sedimentation, and gluten washing
  • Use starches, gums, and chemical leaveners in baking processes
  • Select characteristics of fats and oils as they relate to different bakery products

Upon successful completion of this course you will receive 2.9 continuing education units.

Time Activity
8:00 a.m. Introduction - Cereal composition and flours. Learn what constitutes a "cereal grain" and review the basic components of wheat flours.

pH and TTA. Understand the difference between pH and Total Titratable Acidity. Use a variety of methods to test the pH of ingredients and baked products as well as the TTA of baked products.
12:00 p.m. Lunch (On your own)
1:00 p.m. Alpha-amylase determination and damaged starch.
Discuss the interacting roles of alpha-amylases and damaged starch in baking. Observe several methods for testing and interpret test results.
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Farinograph and Mixograph. Observe and compare these two common methods of measuring flour mixing characteristics. Learn to interpet the data, and discuss applications.
12:00 p.m. Lunch (On your own)
1:00 p.m. Pekar and sedimentation. Practice a quick method for comparing flour colors. Use a modified sedimentation test to contrast protein characteristics of a variety of flours.

MAP (traditional and rapid), including NIR. Discuss the relevance of these common specifications (for flour and other ingredients) and compare methods of analysis.
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Hand Gluten Washing. Isolate gluten from several types of flour. Use this information in conjunction with other analyses during this seminar to consider flour applications.

Glutomatic. Evaluate the mechanized version of gluten washing.
12:00 p.m. Lunch (On your own)
1:00 p.m. Starches and Gums. Review characteristics of starches and gums available to the baking industry. Prepare samples and contrast their properties.

Miscellaneous testing (extensograph, alveograph, agtron, aw, consistometer, finished product analysis). Evaluate more of the testing equipment used in the milling and baking industry - how are the tests conducted and what do the numbers mean?
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Fats and Oils. Examine common fats and oils and their differences and specifications. Conduct tests for some characteristics.
12:00 p.m. Lunch
1:00 p.m. Chemical Leavener Components.
Consider properties of chemical leaveners. Test gas production for different leavening acids and for yeast using different sugar sources.


3:00 p.m. Adjourn

Enrollment Information

Cancellation Information

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Taxes will be added to stated seminar fees as applicable.

Date & Location

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