THIS COURSE IS FOR:
Flat bread manufacturers
Researchers & scientists
Designed to provide you with a better understanding of formulation, processing technology, evaluation techniques, and the functionality of
food ingredients in
Middle Eastern flat
bread and flour tortillas.
Dr. Gary Hou
and Asian Foods Specialist
Dr. Hou has extensive experience of working with Middle Eastern flour millers and flat bread manufacturers on developing flat bread protocols and optimizing product quality.
Flat Bread and
A hands-on course in learning the processing technology and improving the quality of Middle Eastern flat breads and flour tortillas
Next course: May 9-11, 2017
Please contact Dr. Gary Hou
(firstname.lastname@example.org) for details.
Download full Course brochure for more info.
Download Registration Form and Schedule.
Participants cancelling a course 30 days prior
to the first day of the course will receive a
full refund minus a $50 service fee. If the
participant cancels between 30 days prior to
one week prior, they will receive a 50% refund.
If they drop one week prior or less, no refund
will be given. Someone else from the same
company may be substituted at any point.
Manufacture three types of Middle Eastern flat breads (Tandoori, Arabic, and Chapatti) and flour tortillas.
Optimize the process of of flat breads made from different types of flour (whole wheat flour, higher
extraction flour, white flour, and barley flour) and fucntional ingredients.
Evaluate finsihed products attributes of appearance, color, roll-ability, and eating quality.
Understand the effects of flour and functional ingredients in these products.
Portland, Oregon - image ©Bruce Forster
For more information:
WHEAT MARKETING CENTER
1200 N.W. Naito Parkway, Suite 230
Portland, OR 97209-2800
Phone: (503) 295-0823 Fax: (503) 295-2735