Bread Quality Course

This in-depth course, available in both English and Spanish, provides students with an understanding of the tests and evaluation processes used to ensure the quality and consistency of white pan bread products.

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Course Details

Price: $50

Duration: Six weeks

Location: Online | English and Spanish

This course is available in English and Spanish and provides an in-depth understanding of the tests and evaluation processes used to ensure the quality and consistency of white pan bread products.

The course covers tests conducted on flour, including those listed on the Flour Certificate of Analysis (COA), and those used to determine the rheological properties of flour.

It also covers the process and forms used to conduct finished product evaluation and common faults seen in pan breads.

BREAD QUALITY COURSE FLYER IN ENGLISH AND SPANISH

Features

• Fully digitized through the Academy Portal
• Duration: 3 hours, up to six-weeks to finish.
• Available languages: English & Spanish
• Final Test: 80% Final GPA to receive certificate.

Course Structure/Approach

1. The course comprises of seven (7) modules.Begin the course with an independent study by reading the syllabus and accessing lesson. Each interactive module has built-in knowledge checks to test your understanding throughout the course.

2. The course has one (1) final test that includes a comprehensive exam covering subject matters from all chapters. You will have unlimited attempts to pass the test within the six-week enrollment period. You must score a final GPA of 80% or higher on the final test to pass and receive the graduation certification.

3. Plan to complete the lessons in order. Some activities will not be accessible until you have completed a required activity before it.

The Course follows this manufacturing process flow:

✓ Use ash, moisture, protein, and falling number test results to identify needed corrections to the process or formulation.
✓ Compare typical dough rheology tests.
✓ Determine possible corrections for off-target pH/TTA readings.
✓ Identify quality attributes of white pan bread.
✓ Identify common finished product faults for white pan bread.

Module Chapters

Module 1: Introduction to Quality

Module 2: Flour Quality Testing

Module 3: Dough Rheological Properties of Flour

Module 4: pH & TTA

Module 5: Finished Product Evaluation

Module 6: Finished Product Faults

Module 7: Finished Product Tests

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