Broadcast Date: October 16, 2025 | 11:30am - 12:30pm Central
Price: FREE for members, $49 for nonmembers
Register Now!
Webinar Summary
Understanding wheat classes, their grading, and regional availability is essential to predicting baked product performance because each variety possesses distinct physical and functional traits. Kernel characteristics such as hardness, weight, and extraction efficiency influence how flour behaves during milling and dough formation. Likewise, flour quality attributes—like strength, extensibility, and water absorption—determine texture, volume, and consistency of finished products. Together, these factors shape everything from cookie spread to bread rise, making their study crucial for producing baked goods with targeted qualities.
Learning Objectives
- Participants will learn of the different types of wheat classes, grading system and regional availability.
- They will gain understanding of kernel characteristics like kernel hardness, kernel weight, milling quality and extraction.
- Flour quality attributes of strength, extensibility, water absorption, will be discussed in relation to their impact on baked product performance.
- Soft wheat flour quality tests will be discussed (Farinograph, Glutomatic, Alveograph and Solvent Retention Capacity).
- Participants will learn how the tests relate to commercial process performance and how the results relate to finished product performance (texture, color, geometry).
Webinar Presenters
Aimee Hill
Director of the Baking Innovation Lab, Hartwick College
Teepakorn Kongraksawech
Senior Research Associate, Oregon State University
