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You'll learn:
* To use data from the Amylograph, Falling Number and the Rapid Visco Analyzer to determine the level of enzymes impacting the amount of sugars available for fermentation in a yeast-raised dough. Also how the Amylograph and RVA can help judge the characteristics of starches for products such as icings and pie fillings.
* How results of various tests can predict energy required to develop a dough and apply that information to mixing times and tolerances.
* How to select the best chemical leavening system to use for your products based on learning the functional differences among the available choices.
* The functional characteristics of different types of fats; how characteristics like smoke point and free fatty acids can help you monitor frying fat for various applications; and how to understand your fat or oil specifications.
* What a flour’s moisture, ash, and protein say about that flour’s potential performance.
* How to use pH and Total Titrable Activity tests to monitor a process and how to use the records of these tests to analyze why a process succeeded or failed.
* How to use data about gluten strength determined by the Extensograph and Alveograph to fine tune your procedures for different batches of flour.
* What water activity predicts about shelf-life and potential mold growth.
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