Pak-Fan Workshop on Flour and Dough Rheological Properties Measurement by Brabender three Phase System

Pak Fan and Brabender Co. in cooperation with the National Institute of Nutrition and Food Research of Iran, and with the warm welcome of the experts, held a workshop on flour and dough rheological quality evaluation using Brabender three phase System on 17th and 18th of October in 2017 for 2 consecutive days.

During this training course, we were the host of technical authorities of the factories. Dr. Sahar Jazayeri, a member of the faculty of Shahid Beheshti University, in collaboration with Mrs. Azar Rahimi, director of flour research and development in Tehran Bakhtar Flour, taught the following subjects:

– Importance of quality control of wheat, flour and dough

– Flour and dough rheological behavior Evaluation by specialized laboratories equipment

– Checking of Graphs and test results of Farinograph, Extensograph and Amylograph

– Working with the equipment in the laboratory