Dough development
This is a tailored course please contact our training team for further information.
Benefits of attending
Dough development is a term often used by bakers to describe the changes that happen during dough mixing. Good quality bread has a fine and open structure that requires a well developed gluten matrix that retains gas during mixing and baking. To achieve this aim modern bakeries use a complex blend of minor ingredients, however, it is not always clear what each ingredient does. This course will explain the functionality of the minor ingredients, including oxidising and reducing agents, enzymes and emulsifiers, including clean label alternatives.
It is aimed at technical staff involved with decision making on ingredients or processing conditions. The benefit of this course is the high level of understanding on dough development that will be achieved. It will use a unique blend of theory and practical trials to emphasise the theoretical aspects.
Course content
- Ingredient functionality
- Dough chemistry
- Gas retention during mixing, proving and baking
- CBP
- Dough rheology
- QA methods for dough
- Theory and practical on redox agents, enzymes and emulsifiers
- Faults in dough
"This new course is about understanding the impact of ingredients, mixing and proofing on the development of bread dough. It involves both theory and practical sessions to enhance the learning."
Fred Gates – Event Director
For further information contact the Training Department on +44 (0)1386 842104 or
