In cooperation with AIB International, our bakery experts will share their knowledge on dough systems and how to characterize them.
This course will help you to:
- Know what a dough system is and how to characterize it
- Explore the meaning of water sorption, water binding, hydration, water content, water activity, shelf life and freshness
- Learn how improved water sorption and water binding impact the dough system
- Understand indirect dough systems: Yeast-fermented doughs (pre-dough, sponge) and bacterially fermented doughs (sourdough) and their impact on end product characteristics