Dough Rheology and Impact on Baking Quality

Wheat flour specifications, especially those regarding dough properties, are of great importance for bakeries and are usually provided by millers. Besides quality parameters like protein, gluten content, sedimentation values rheological parameters will be discussed and theoretically evaluated. The two most important methods used for flour characterization and quality evaluation for baking purposes are the so called Farino- and Extensograph. The training includes introduction and hand on experience for mentioned equipment.

Different flour qualities will be tested and results will be discussed in respect to baking quality and specific product requirements (e.g. rolls, frozen-dough products, biscuits). Furthermore, the influence on wheat flour maturation will be considered. Summig up, participants will gain comprehensive knowledge

Target group

  • Bakers
  • Millers
  • Producers of sweet pastries, biscuits and waffles

Participation limit: Five-day standard course with max. four participants


on request

Spargelfeldstrasse 191 | A-1220 Vienna, Austria

Responsible for the content

Dr. Stefano D'Amico
Institute for Animal Nutrition and Feed
Department for Feed Analysis and Quality Testing, AGES

AGES Academy
Spargelfeldstrasse 191 | A-1220 Vienna, Austria
T: +4350555-25201 | E:

on request

This course takes place at the National Reference Laboratory for Heavy Metals in Food and Feed in Linz, Upper Austria. The five-day training course focuses on a combination of theoretical background knowledge and practical skills in elemental analysis.