Bakery and flour confectionery technology

professional retraining
training period: 252 academic. hours
form of conduct: full-time with the use of DOT
cost of training: 110,000 rubles.
start date: october 27, 2021
location: Moscow, Volokolamskoe shos. d. 11
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Do you want to become a high quality baker or pastry chef? Learn all the secrets of this most important product in the world?
Or maybe you want to open your own bakery or pastry shop?

Then this direction is what you need! You will learn everything about bread - you will be able to analyze raw materials and semi-finished products, learn how to optimize technological processes and improve product quality, gain knowledge in the field of biochemical and microbiological properties of raw materials for creating new products, master theoretical and practical skills in the field of bakery and confectionery industry.

Hurry up to join the group! The start is close
You will learn from us
modern technologies in the field of bakery, pasta and confectionery industries
use the achievements of nutrition science, engineering and design developments, environmental and sanitary and hygienic requirements
apply modern methods of theoretical and experimental research for assessing the quality of raw materials and finished products
use quality control methods in the production of bakery, pasta and confectionery
Course teachers
Svyatoslavova Irina Mikhailovna
associate Professor of the Department of Grains, Bakery and Confectionery Technologies
Yudina Tamara Alekseevna
associate Professor, Lecturer at the Department of Grains, Bakery and Confectionery Technologies
Labutina Natalia Vasilievna
head of the Department, Doctor of Technical Sciences, Professor "Grains, Bakery and Confectionery Technologies"
Bogatyreva Tatiana Glebovna
professor of the Department of Grains, Bakery and Confectionery Technologies
Belyavskaya Irina Georgievna
professor of the Department of Grains, Bakery and Confectionery Technologies
Program modules
Flour confectionery technology
Themes:
  • Regulatory framework for the production of confectionery
  • Ingredients used in the production of flour confectionery
  • Floury confectionery production technology
  • Sugar cookie technology
  • Sensory analysis of confectionery
  • Modern requirements for quality assurance of flour confectionery
  • Pastry market trends
  • Technochemical control of production. Ensuring shelf life
Preparation of dough for the production of bread and bakery products
Themes:
  • Bakery raw materials and their properties
  • Wheat dough preparation methods
  • Methods for making rye dough
  • Processes during dough preparation
  • Preparation of dough in two-phase ways with different fermentation periods
  • Making rye sourdough dough
  • Preparation of dough with various fatty products
Technology of bakery products from frozen semi-finished products
Themes:
  • Technology of bakery products from frozen semi-finished products
  • Cryoprotectants in the technology of bakery products from frozen semi-finished products
  • Stabilization of the rheological properties of semi-finished products during freezing and thawing
  • Biotechnological properties of semi-finished products during low-temperature processing
  • Thermophysical properties of dough pieces intended for the preparation of frozen semi-finished products. Determination methods.
  • Implementation of the technology of bakery products from frozen semi-finished products at bakery enterprises of various capacities
Biotechnological methods of processing plant raw materials in bakery
Themes:
  • Biotechnological fundamentals of bakery production
  • Preparation technologies and methods of control of wheat starter cultures
  • Technology of preparation and control methods of rye starter cultures
  • Cooking technologies and methods of control of grain starter cultures
  • Modern biotechnological methods to prevent microbiological spoilage of bakery products
  • Methods for diagnosing microbiological spoilage of bakery products
  • Long-term storage technology for bakery products
Application of food additives and improvers in bakery technology
Themes:
  • Safety issues in the use of food additives and bakery improvers (2 hours)
  • Classifications and functions of bakery improvers
  • Food additives and processing aids used in bakery improvers
  • The use of enzyme preparations in the preparation of bakery products
  • The influence of food additives and bakery improvers on the quality indicators of bakery products
  • Technological solutions for the use of enzyme preparations to preserve the freshness of bakery products
  • Features of the use of compositions of enzyme preparations in the implementation of various technological solutions
Document
At the end of the training, students are issued with diplomas of professional retraining of the established form
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