Introduction

Industrial Bakery Science and Dough Rheology Training Course is designed to equip professionals with advanced knowledge and practical expertise in bakery technology, dough processing, and modern baking innovations. This comprehensive training emphasizes dough rheology, baking performance, ingredient interactions, and quality control in bakery production lines. Participants will gain insights into dough mixing, fermentation, proofing, and baking technologies while mastering techniques for optimizing product consistency, texture, and shelf life.

With industry-driven learning modules, the program integrates real-world case studies, hands-on sessions, and scientific methodologies that highlight the latest trends in industrial bakery innovation. By focusing on gluten development, dough extensibility, hydration, and flour quality analysis, this training course prepares professionals to manage large-scale production environments. It also supports the application of sustainable baking practices, clean-label product development, and advanced rheological testing methods.

Programme Curriculum

Industrial Bakery Science and Dough Rheology Training Course

Introduction

Course Objectives

Develop expertise in bakery science and dough rheology fundamentals.
Understand dough hydration, gluten network formation, and elasticity control.
Apply industrial mixing, fermentation, and proofing techniques effectively.
Optimize dough handling and machinability in production environments.
Explore advanced methods of rheological testing and analysis.
Strengthen knowledge of flour quality and ingredient functionality.
Learn innovative approaches to clean-label bakery formulation.
Enhance bakery product shelf life and texture consistency.
Utilize sensory evaluation in bakery quality assessment.
Implement sustainable and energy-efficient bakery practices.
Improve problem-solving skills for industrial dough processing.
Apply case-based learning from global industrial bakeries.
Bridge scientific knowledge with bakery industry applications.

Organizational Benefits

Enhanced workforce expertise in industrial bakery technology.
Improved consistency and efficiency in bakery production lines.
Reduction of production losses and ingredient waste.
Greater adaptability to consumer trends and clean-label demands.
Increased product quality and customer satisfaction.
Strengthened compliance with international bakery standards.
Application of sustainable and eco-friendly baking practices.
Improved problem-solving for bakery production challenges.
Enhanced competitive advantage in global bakery markets.
Stronger innovation pipeline for new product development.

Target Audiences

Bakery technologists and food scientists.
Quality assurance and R&D professionals.
Production and plant managers in bakery industries.
Entrepreneurs in the baking sector.
Ingredient and flour technologists.
Food engineering professionals.
Product development specialists.
Academic researchers in food science.

Course Duration: 5 days

Course Modules

Module 1: Fundamentals of Bakery Science

Introduction to bakery science and dough rheology
Role of flour, water, yeast, and other ingredients
Gluten structure and dough elasticity
Interaction of fats, enzymes, and improvers
Quality assessment of raw materials
Case study: Flour quality and its impact on bread volume

Module 2: Dough Rheology and Testing

Rheological principles in dough development
Dough extensibility and viscoelasticity
Mixolab, farinograph, and alveograph analysis
Predicting dough behavior in production lines
Troubleshooting common rheology issues
Case study: Dough extensibility in large-scale bread baking

Module 3: Dough Mixing and Hydration Techniques

Mixing stages and energy input effects
Hydration optimization in dough systems
Impact of mixing on gluten network formation
Continuous vs. batch mixing systems
Mixing-related product quality control
Case study: Mixer selection in high-speed bread production

Module 4: Fermentation and Proofing Science

Yeast activity and gas production mechanisms
Fermentation time, temperature, and control factors
Dough proofing and expansion dynamics
Role of fermentation in flavor and texture
Managing over-proofed and under-proofed dough
Case study: Impact of fermentation on croissant layers

Module 5: Baking Technology and Heat Transfer

Principles of baking in industrial ovens
Heat and mass transfer in dough systems
Maillard reaction and crust formation
Baking defects and corrective actions
Innovations in industrial oven technology
Case study: Oven profile optimization for consistent loaf color

Module 6: Ingredient Functionality and Interactions

Role of functional ingredients in dough stability
Impact of emulsifiers, enzymes, and improvers
Protein and starch modifications during baking
Sugar and fat interactions in dough systems
Natural additives for clean-label products
Case study: Enzyme optimization in industrial sponge cakes

Module 7: Sensory Evaluation in Bakery Products

Principles of sensory testing
Texture, flavor, and appearance analysis
Consumer preference mapping
Linking rheology to sensory outcomes
Designing sensory panels for bakery products
Case study: Sensory profiling in artisan bread production

Module 8: Sustainability and Innovation in Bakery Science

Energy-efficient bakery operations
Waste reduction and ingredient utilization
Sustainable sourcing of raw materials
Innovation in bakery packaging solutions
Trends in plant-based and clean-label baking
Case study: Sustainable practices in global bakery industries

Training Methodology

Interactive classroom sessions with expert trainers
Case study presentations and discussions
Practical demonstrations of dough rheology testing
Group activities and problem-solving workshops
Hands-on exposure to bakery processing equipment
Continuous evaluation through Q&A and feedback sessions

Register as a group from 3 participants for a Discount

Send us an email: info@fineskilltrainingcenter.org or call +254769199797

Certification

Upon successful completion of this training, participants will be issued with a globally- recognized certificate.

Tailor-Made Course

We also offer tailor-made courses based on your needs.

Key Notes

a. The participant must be conversant with English.

b. Upon completion of training the participant will be issued with an Authorized Training Certificate

c. Course duration is flexible and the contents can be modified to fit any number of days.

d. The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.

e. One-year post-training support Consultation and Coaching provided after the course.

f. Payment should be done at least a week before commence of the training, to Fineskill Training Center account, as indicated in the invoice so as to enable us prepare better for you.

Skills & Software Covered

Dough rheology baking process control ingredient functionality

Programme Fee

Duration: 5 Days

Method: Online or Physical

Online Price: $1,000

Physical Price: $1,500

Certification: Accredited Certificate

View Available Dates 📄 Download Course Outline (PDF)

Available Sessions

Location

Month

Year

Oct 19 2026

19 Oct — 23 Oct 2026

💻 Online / Virtual session

Online $1,000