California Wheat Commission  

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• Example Course Outline

This course will benefit technicians who are beginning their work in durum quality evaluation. Millers and quality control staff that would like to learn more about the Desert Durum varieties produced in the Southwestern United States have also shown interest in this program.

This course consists of five phases of practical training in the use of equipment and methods in analysis of wheat, semolina and pasta evaluation. Instruction will include working with a laboratory technician to learn AACC and international methodology.

Students are encouraged to bring durum wheat or semolina from their respective companies for analytical comparison purposes.

For Further Information:

California Wheat Commission
1240 Commerce Ave., Suite A
Woodland, Ca  95776
Telephone - (530) 661-1292, Fax - (530) 661-1332
e-mail - info@californiawheat.org
Website: www.californiawheat.org
*Course instruction in English or Chinese

• 1. Wheat sample preparation

• 2. Wheat dockage & cleaning

• 3. Test weight

• 4. Kernel size distribution

• 5. Wheat protein (Kjeldahl Method and Combustion Nitrogen Analyzer test)

• 6. Wheat moisture
• 7. Wheat ash
• 8. 1000 kernel weight
• 9. Durum wheat - Small Sample - Yellow Color Quick Screening

Area 2

• 1. Durum wheat milling - Semolina

• 2. Semolina speck

• 3. Semolina color - Minolta Chroma Colormeter

• 4. Durum wheat tempering

• 5. Semolina moisture & ash

• 6. Wet Gluten, Dry Gluten, Gluten Quality Index

Area 3

• 1. Pasta extrusion & drying

• 2. Pasta cooking test (cooking loss, TA XT2 texture test)

• 3. Dry pasta color test

Area 4

• 1. Semolina protein

• 2. Wet Gluten & Falling Number

Area 5

• 1. Semolina Alveogram - Chopin Alveograph

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