BAKERY PRODUCT DEVELOPMENT SHORT COURSE

WMC TECHNICAL TEAM

Jayne Bock, PhD

Technical Director

jbock@wmcinc.org

Andrew Mense

Food Scientist & Public Projects Manager

amense@wmcinc.org

Liman Liu

Operations & Proprietary Projects Manager

liman@wmcinc.org

Course Description

The Bakery Product Development Short Course is a hands-on course taught by the Wheat Marketing Center Technical Team. The course is designed to provide you with a better understanding of formulation, processing technology, evaluation techniques, and the functionality of food ingredients in sponge cakes, pan breads, steam-buns, and hamburger buns.

This course is designed for flour millers, commercial bakers, quality control/quality assurance managers and technologists, technical services, ingredient suppliers, and scientists.

General 5-Day Course Schedule

  • Welcome & Introductions
  • Lecture: U.S. wheat classes and flour quality characteristics for bakery products
  • Lab Workshops including production, testing, sensory evaluations, and optimization
  • Market survey
  • Report presentation
  • Certificate presentation

Presentations/Course Materials

  • June 9-15, 2024 Course Materials (access with password)
  • June 12-16, 2023 Course Materials (access password expired 8/1/23)
  • June 27-July 1, 2022 Course Materials (access password expired 8/1/22)