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This program will benefit technicians who are beginning their work in wheat quality evaluation. Trainees will learn proper scientific methodology in the Commission's wheat quality laboratory under regular working conditions.
This course consists of four phases of practical training in the use of equipment and methods in the analysis of milling, baking and quality control. The analysis includes wheat preparation, wheat tempering, milling, various physical and chemical rheology properties testing and experimental baking tests. AACC Optimized Straight Dough bread baking (pup loaf bread baking).
Samples analyzed will include: Hard Red Winter and Hard White Wheat, University elite breeding lines, University of California Cooperative Extension test plot samples, private breeder's samples, export samples and other miscellaneous samples.
Students are encourage to bring flour or wheat samples 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, Chinese
Course Instructor: Mr. Sam
Huang, Director
Laboratory and Technical Services
Phase I - Experimental Milling
Cleaning: Carter Dockage Tester
Tempering
2. Test Weight
4. Milling flour for sample: Brabender Quadrumat Senior
5. Wheat Moisture - Moisture Oven
6. Wheat Ash - Ash Oven
7. Wheat Hardness: SKCS
8. Hard White Wheat PPO Test
Phase II - Analysis of Wheat and Flour
1. Wheat and flour protein: Kjeldahl, NIR, and Combustion Nitrogen Analyzer
2. Flour moisture: Moisture
3. Flour ash: Ash Oven
4. Falling Number
5. 1000 Kernel Weight: Chopin Counter
6. Wet Gluten, Gluten Quality Index
7. Ashing Curve (Wiley Mill)
Phase III - Rheology
1. Farinograph: Analysis of dough characteristics, including absorption, mixing time and mixing peak
2. Alveograph
3. Mixograph
Phase IV - Baking
1. AACC Puploaf Baking Test
2. Commercial Special Bread & Pastry Baking
Other equipment that will be used for demonstration and practical experience include the Witt mill (mill stream analysis and ash curves), and Chopin Alveograph.
