Wheat and Flour Analysis
This course provides an introduction to Wheat and Flour analyses.
Information on regulated procedures for testing wheat and flour quality are introduced. This includes procedures for testing of the properties of dough . Results from these tests are defined and applied to predict processing performance and the quality of end products.
R999.00
Information on regulated procedures for testing wheat and flour quality are introduced. This includes procedures for testing of the properties of dough. Results from these tests are defined and applied to predict processing performance and the quality of end products.
The following analyses are discussed:
- Hectolitre Mass / Test weight
- NIT/NIR
- Moisture
- Crude Protein
- Falling Number
- Colour determination
- Farinograph
- Alveograph
- Consistograph
- Mixograph
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