The Basics of Wheat and Flour Quality Short Course will be offered at Northern Crops Institute June 21-23. The deadline to register is May 30.

Course participants will learn about the importance of quality and how differences can influence milling and baking performance; how to evaluate wheat and flour quality; the milling process and its effect on flour; and flour requirements for different end-use products.

Course topics will include U. S. wheat classes and their uses; factors that define wheat and flour quality; wheat and flour quality tests and procedures; impact of milling on flour quality; role of protein and starch in flour based products; fundamentals of dough rheology; use of Mixolab in milling and baking industries; rheological tests and procedures; functional ingredients in flour and flour based products; flour requirements for hard and soft wheat products; baking technology; and mixing, fermentation and baking processes.

Hands-on baking sessions and laboratory demonstrations also are included. Participants do not need a basic understanding of cereal chemistry to fully appreciate the lectures and demonstrations.

Main speakers will be Robert Meyer, director of technical services, Dakota Specialty Milling, Fargo; Brian Sorenson, Northern Crops Institute director; and Mehmet Tulbek, Northern Crops Institute technical director.

The registration fee is $750. Special rates are available to groups of three or more from the same company. For more information, visit the Northern Crops Institute at www.northern-crops.com or call 1-7736.