“On completing this course, I had a greater understanding of the fundamentals of breadmaking and felt better equipped to develop my technical role in the bakery” 
Bakery Technologist

The BakeTran bread making tutorial guides participants through the technical principles that underpin all aspects of breadmaking, and how to apply this knowledge to a practical or commercial bakery environment.

There are no formal entry requirements. However, we recommend that individuals have some practical bakery experience, with some familiarity of breadmaking before undertaking this course of study.

This course is aimed at production managers, technologists and quality control personnel wishing to enhance their existing baking knowledge, or those looking to progress their career.

This course considers the underpinning principles and processes associated with the manufacture of bread and other fermented products, and will develop participants understanding of the fundamental mechanism associated with dough formation and its transition to bread, as well as key inputs from the commonly used raw materials.

There are 6 individual sections within this Breadmaking tutorial, each with an assignment to be complete at the end of the section. 

Section 1: Essential elements in the manufacture of bread and fermented products
In this section we are going to:
•    Consider the generic elements which underpin the preparation of dough and its transformation to the product that we call bread.
•    Introduce the key stages in the development of a gluten-structure in bread dough.
•    Introduce the features which characterise bread and distinguish it from other bakery products.
After completing this section, participants will be able to describe the underpinning elements of the transition from dough to bread. These underpinning elements will apply to a wide range of fermented products and manufacturing processes.

Section 2: Breadmaking process groups
In this section we are going to introduce you to the main processing groups used in the manufacture of bread and other fermented products. We will:
•    Discuss the concept of dough development for different breadmaking processes.
•    Identify the key elements which characterise each process group.
•    Consider the means by which dough development is achieved within each process group.
•    Summarise relevant practical applications of each process group.
After completing this section, participants will be able to understand how dough development is achieved within each process group and how this may impact on final products quality.

Section 4: Dough processing to bread
In this section we are going to:
•    Consider the common steps required to convert a bulk dough leaving the mixer into individual unit pieces.
•    Consider the interaction between dough rheology and processing equipment.
•    Examine the contribution of processing steps to final bread quality.
•    Examine the mechanisms behind dough expansion in proof.
•    Follow the conversion of dough into bread in the oven and the creation of bread crumb cell structure.

Section 5: Ingredient inputs
In this section we are going to:
•    Examine the most commonly used ingredients in breadmaking and consider their most important characteristics.
•    Consider the mechanisms by which ingredients contribute to final bread quality.
•    Evaluate potential interactions between ingredients.
•    Develop and understanding of the common components used in bread improvers.

Section 6: Post-baking changes
In this section we will discuss:
•    The nature of the shorts-term changes as the bread cools to be wrapped.
•    The key changes in eating qualities and the mechanisms behind.
•    Bread staling and ways to limit it.
•    Key factors associated with the microbiological shelf-life of bread products.
After completing this module, you will understand the key processes which determine product quality post-baking and the role that ingredient and process inputs have made to those changes.

Participants are provided with relevant reference material and a Baker’s Compendium to assist with their studies.

The tutorial is designed and monitored by the internationally renowned baking and milling consultancy BakeTran, managed and run Stanley P. Cauvain and Rosie H. Clark. Further details can be accessed through www.baketran.com

The course will be taught entirely online via our learning platform.

The course is self-led and tutorials are set on an individual basis to allow participants to learn at their own pace. The tutorial scheme is delivered by experienced tutors, on hand to guide participants through the teaching materials and completion of individual assignments, offering valuable one-on-one contact time and support via email to assist with their study.

It is recommended that participants carry out extra research to complete assignments and achieve highest benefit from the tutorial.

There is no specified time requirement. Each section typically takes 1-2 months to complete to maintain continuity with study, however the course is designed for participants to work entirely at their own pace, and is flexible allowing for breaks from study as required.

Tutors support is available and are contactable at any time during studies for clarification on the topics covered in this tutorial.

Each section requires a short assignment to be completed and returned before continuing to the next unit of study. The assignment typically comprises 500-600 words.

The assignments are designed to complement and extend the participants knowledge of the technical material provided in each section.

Submissions are returned with relevant comments on overall understanding of the assignment topic, together with comments to enhance technical knowledge.

In the unlikely case that an assignment does not reach the required standard, participants may be asked to undertake further research and deliver a second assignment.

Once the tutor is satisfied the required level of understanding has been reached, participants can access the next section for study.

Once successfully completed, participants will gain a Certificate of Achievement from internationally recognised providers of bakery training and education.

For information on our policies (payment, cancellation, terms and conditions, etc.) visit our general information page.

If you have a question that we haven’t answered here, please contact lsbushortcourses@lsbu.ac.uk and we will respond to your query within 24 hours.