ABOUT THIS COURSE

  • Learn from Experts

    This course is crafted by industry expert Evita Achmadi, offering you cutting-edge techniques and proven methodologies for advanced dough analysis.

  • Understand Dough Dynamics

    Explore the physical and chemical interactions that affect dough performance. Learn how to optimize processes for consistent and high-quality results.

  • Advance Your Career

    Build specialized skills in dough rheology to stand out in the biscuit and cracker industry. Certification demonstrates your advanced understanding and commitment to excellence.

COURSE CURRICULUM

  1. 1

    • What Is Dough Rheology?

    • Factors Affecting Dough Rheology

    • Importance of Dough Rheology in Biscuit and Cracker Production
  2. 2

    • Common Rheological Techniques

    • Interpreting Rheological Data

    • Relating Rheological Properties to Biscuit and Crackers Quality
  3. 3

    • Take the Quiz!
  4. 4

    • Dough Rheology for Hard Dough Biscuit (Crackers and Semisweet Biscuit)

    • Dough Rheology for Short Dough (Soft and Sweet Biscuit)

    • Rheological Consideration for Specially Dough
  5. 5

    • Flour Management

    • Dough Adjustment Through Water Addition and Other Ingredient
  6. 6

    • Dough Microscopic Structure and Its Relation to Rheology

    • Emerging Rheological Measurement Techniques

    • Applications of Rheology in Process Optimization and Innovation
  7. 7

    • Final Assignment

INSTRUCTOR

Evita Riviani Achmadi

Food Consultant with 13 years of work experience in food manufacturing consumer goods and a Master's Degree in Food Science and Technology. Field expertise in raw material, research and development, formulation, processing, packaging development, and quality food safety. Strong knowledge, theoretical and technical of cereal, starch, and bakery applications. As a food consultant, I have wide experience in handling projects and helping small businesses, companies, and start-ups to improve and develop their capability and potency for growth.