CS 758: Fundamentals of Flour Testing and Baking
Department of Cereal & Food Sciences
Course Syllabus

Instructor:
Dr. Monisha Chakraborty
Office: 209 Harris Hall
Phone: 231-7737
E-mail: Monisha.Chakraborty@ndsu.edu

Course Information:

Time:	Mon/Wed: 10:00 am to 10:50 am (Lectures)
Thurs:	9:00 to 4:00 pm (Lab)
Place:	Room 11, Harris Hall
Prerequisite:	CS 650
Credits:	3

Course Description:
Course is designed to teach fundamental concepts of flour testing, dough rheology, and bread baking. The course explores the relationship between the different components of flour, ingredients, production methods and baking reactions. Class lectures are reinforced by laboratory demonstrations.

Course Purpose:
To develop an understanding and a working knowledge of wheat flour, dough and bread evaluation procedures; develop an understanding of the biochemical components of wheat flour, their function and interactions in bread baking; become familiar with bread baking ingredient functionality and ingredient impact on bread quality.

Course Objectives:
Students will develop an understanding of chemical and physical testing of wheat flour, dough testing procedures and biochemical and physical principles of bread baking processes as it relates to experimental baking and commercial (U.S.) bread production.

Student outcomes:

	a.	Develop an understanding and be capable of applying theoretical concepts of wheat flour, dough and bread quality evaluations.
	b.	Develop an understanding of the principle components of flour, ingredients and additives used in bread making and their interactions during the bread making process.
	c.	Develop the necessary skills to:
		i)	Conduct wheat flour and dough testing procedures, and
		ii)	Conduct experimental bread baking.

Course Requirements:
1) Two 1-hour lectures per week.
2) One baking laboratory per week. Demonstrate, through hands-on experiments, key     principles and concepts of flour and dough testing, experimental and commercial baking,     and bread quality evaluations.
3) One laboratory assignment.

Missing a test:
Students will be expected to take tests during the designated testing periods. Exceptions will be allowed for illness, either personal or immediate family, if written documentation supporting the request is provided (e.g. doctor's excuse). A make-up test may consist of discussion or short answer questions or be given as an oral exam.
If a test is missed because of class cancellation by NDSU, the test will be administered during the next regularly scheduled lecture period.

Grading:

	i) Examinations (3)		200
	ii) Presentation		100
	iii) Laboratory assignment		100
	iii) Laboratory notebooks		50
	iv) Class and lab participation		50
	Total:		500

The final grade will be based on the percentage of total points accumulated according to the following distribution.

	% of Total Points	Final Grade
	90-100%		A
	80-89%		B
	70-79%		C
	60-69%		D
	59% and below		F

Text:

	1)	Baking Science & Technology, Vols. I & II. 3rd Edition E. J. Plyer. Sosland Publishing Company, 900 W. 67th Street, Merriam, Kansas 66202.
	2)	Wheat Chemistry and Technology, Vols I & II. Y. Pomeranz, Ed. American Association of Cereal Chemists, St. Paul, Minnesota.
	3)	Principles of Cereal Science and Technology. R. Carl Hoseney. American Association of Cereal Chemists, St. Paul, Minnesota.

College of Agriculture Honor System:
All work in this course must be completed in a manner consistent with the College of Agriculture Honor System (http://www.ag.ndsu.nodak.edu/colag/honor.htm).

Lecture Topics:

August
	27	Wed	Lecture 1: Introduction to wheat and flour quality for baking
September
	1	Mon	Holiday: Labor Day
	3	Wed	Lecture 2: Flour quality tests and Physical dough tests
	8	Mon	Lecture 3: Wheat flour constituents: An overview
	10	Wed	Lecture 4: Conventional bread baking
	15	Mon	Lecture 5: New technologies of dough making
	17	Wed	Lecture 6: Bread ingredients: Salt, Shortening
	22	Mon	Lecture 7: Bread ingredients: Sugar, Milk
	24	Wed	Lecture 8: Bread ingredients: Emulsifiers, Oxidants
	29	Mon	AACC Meeting
October
	1	Wed	AACC Meeting
	6	Mon	Lecture 9: Yeast
	8	Wed	Lecture 10: Examination 1
	13	Mon	Lecture 11: Physical chemistry of a dough system
	15	Wed	Lecture 12: Mixing: Physical and chemical interactions
	20	Mon	Lecture 13: Fermentation
	22	Wed	Lecture 14: Dough Makeup
	27	Mon	Lecture 15: Bread Baking
	29	Wed	Lecture 16: Bread staling
November
	3	Mon	Lecture 17: Examination 2
	5	Wed	Lecture 18: Frozen Dough
	10	Mon	Lecture 19: Frozen Dough
	12	Wed	Lecture 20: Other baked products*
	17	Mon	Lecture 21: Other baked products*
	19	Wed	Lecture 22: Other baked products*
	24	Mon	Lecture 23: Other baked products*
	26	Wed	Lecture 24: Other baked products*
December
	1	Mon	Lecture 25: TBA
	3	Wed	Lecture 26: TBA
	8	Mon	Lecture 27: TBA
	10	Wed	Lecture 28: TBA
	15	Final Examination: 9:00 to 11:00 am
		* Student presentation
Laboratory Topics:
September
	4	Thurs	Lab 1: Flour quality and Physical dough tests
	11	Thurs	Lab 2: Straight Dough Baking Process
	18	Thurs	Lab 3: Effects of Mixing Time and Water Absorption on Bread Quality
	25	Thurs	Lab 4: Effect of Varying Fermentation and Proof Times on Bread Quality
October
	2	Thurs	Lab 5: AACC Meeting
	9	Thurs	Lab 6: Effect of Shortening on Bread Firmness and Staling
	16	Thurs	Lab 7: Effect of Salt and Yeast Levels on Bread Quality
	23	Thurs	Lab 8: Effect of Sugar and Milk Levels on Bread Quality
	30	Thurs	Lab 9: Effect of A) Oxidizing and Reducing agents; B) Emulsifiers and Dough Strengtheners on Bread Quality
November
	6	Thurs	Lab 10: Artisan Baking
	13	Thurs	Lab 11: Artisan Baking
	20	Thurs	Lab 12: Artisan Baking