STAR FOR FORMULATING PROTEIN RICH BAKED PRODUCTS
Course Fees: $4,494 w/GST
(subjected to SSG funding)
Protein dietary requirement increases with age and adequate protein intake is associated with many positive functional outcomes. As such, there is a noticeable growing interest in protein fortification of food and beverages. However, protein fortification
has implications on the quality of the food product, especially bakery products, due to its impact on dough handling, mixing times and other attributes. Hence, it cannot be added without care and consideration.
Incorporation of additional protein in baked goods requires careful selection of ingredients, reformulation with proper application of additives or process adjustment to meet the recommended protein content without compromising the eating quality.
This is in addition to the understanding of the requirements of Healthier Choice Symbol (HCS) to develop a more nutritionally wholesome baked product.
The course comprises of 1-day in-class training and practical session. Thereafter, participants are required to complete a project under the guidance of the trainer with a maximum of three mentoring sessions. Participants will carry out the project
at their own facility and present the prototypes to the trainer during mentoring sessions for further guidance on improvements. Project will need to be completed within 3 months from the course date. A report to summarize the key findings of the
trials is to be submitted within 2 weeks upon project completion.
Available dates in 2023:
|In-class theory: 11 Apr 2023|
|In-class theory: 5 Sep 2023|