Applied Baking Science


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Course Commences


About Course

Participants will learn:

  • Practical microscopic observation of flour
  • What pH and TTA do in baked products
  • How to measure alpha-amylase
  • To correctly interpret Farinograph, Mixograph, Extensigraph, and Alveograph curves
  • How the success of these programs is dependent upon management commitment; education and training; and inspections and audits
  • To apply the principles of total quality management
  • What starches contribute to a baked food and how to characterize them

Applied Baking Science allows students to have hands-on experience with a variety of lab tests. The emphasis is on understanding what the data means and even what the tests cannot tell you.

Course Fee

Rs. 20,000.


Day One
8:00 a.m. Uses of Balances and Microscopes

  • The basics of measurement, including conversion to and from the metric system
  • Two types of balances, their advantages and disadvantages
  • Practical exercises in microscopic observation of flour

10:30 a.m. Determining pH and Total Tritratable Acidity

  • What pH is and how it influences the customer’s perception of quality
  • What TTA is and how to measure it

1:00 p.m. α-amylase Determination

  • What α- and β-amylase are and how they affect the production of baked foods
  • Three things that an Amylograph or Rapid Visco Analyzer can tell you
  • What Falling Number tests mean

Day Two
8:00 a.m. Farinograph and Mixograph

  • Learn to correctly interpret Farinograph curves and apply test results to real-life production situations
  • What a Mixograph can tell you about dough mixing strength and a flour’s baking quality

1:00 p.m. Temperature Conversion and Parts Per Million Calculations

  • The three main temperature scales and how to convert among them
  • How to calculate the right amount of oxidizing and reducing agents to add to a formula using parts per million calculations

3:00 p.m. Pekar Color Test and Sedimentation Test

  • How to use the Pekar color test to monitor flour color
  • Learn how to conduct a sedimentation test to estimate baking qualities of wheat flours

Day Three
8:00 a.m. Hand Gluten Washing

  • Compare the “feel” of different quality glutens

10:30 a.m. Flour Calculations

  • Calculate ash or protein to various moisture contents
  • Calculate changes in flour absorption
  • How to calculate if a flour shipment is short weight

1:00 p.m. Total Quality Management

  • Learn to apply the principles of total quality management and improve product consistency and quality
  • How to establish and administer a TQM program in your bakery

3:00 p.m. Glutomatic and NIR

  • Understand the differences between percent gluten and Gluten Index
  • What is NIR and how it works

Day Four
8:00 a.m. Fats and Oils

  • A quick test for the presence of emulsifiers
  • Understand many fat specifications

10:30 a.m. Extensigraph, Alveograph, Texture Analyzer, and Miscellaneous Tests

  • How to interpret an Extensigraph or Alveograph curve
  • What you can test on a Texture Analyzer
  • What is solvent retention testing?
  • Why you might use Brookfield or consistometer

1:00 p.m. Starches and Gums

  • How to use starch as a thickening agent
  • Major sources of starches and the advantages of each
  • Characteristics and performance of different gums used in baked foods

3:30 p.m. Traditional and Rapid Measurement of Moisture, Ash and Protein; Water Activity, and Agtron

  • Why protein is so important to flour performance in baked foods
  • What you need to know about a flour’s ash content and color
  • How water activity relates to a baked product’s keeping quality

Review of Seminar and Course Examination
Testing for Components of Chemical Leaveners

  • What you should consider when selecting a leavening acid
  • Six tests to determine the composition of a leavening system

Presentation of Certificates

Cancellation Policy

If enrollment for the course is cancelled 15 days before the start the course, full fee will be refunded. However, if cancellation is done 3 days prior to the start of the course, Rs. 2,500 will be charged towards late cancellation. There will be no refund if cancellation is done less than two days prior to the start of the course. Substitutions can be done anytime before the start of the course.

Substitution: Though, you may substitute participant at any time before the course.

AIBTM reserves the right to cancel this course in the event of insufficient registration or Faculty emergency or any other emergency. If cancellation happens due to any of these reasons, AITBM will make full refund of fee. AIBTM’s liability is limited to only fee refund.