View Unit : Principles of dough fermentation and process control

Unit

Unit Reference Number

F/602/4196

Qualification Framework

QCF

Title

Principles of dough fermentation and process control

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of dough fermentation and process control. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the features and role of yeast in fermentation	1.1	Explain the properties of yeast cells as living fungal organisms
		1.2	Explain how yeast cells multiply
		1.3	Evaluate how fermentation is an essential part of the feeding, growth and multiplication of yeast cells
		1.4	Summarise how fermentation contributes to flavour
2	Understand the enzyme action of dough in the fermentation process	2.1	State the chemical equation to summarise the inputs and outputs of dough fermentation
		2.2	Explain how the action of alpha and beta amylases in flour and dough additives on starch provides substrate for the fermentation process
		2.3	Summarise how damaged starch from the milling process contributes to substrate for fermentation
		2.4	Explain the chemical action of enzymes in yeast during fermentation including; • invertase • maltase • zymase • permease
3	Understand the function of yeast in dough development	3.1	Explain the gas production function of yeast in; • long process or bulk fermented dough • no-time process (CBP or ADD) dough
		3.2	Summarise how yeast contributes to product flavour
		3.3	Explain how dough structure supports the growth of gas bubbles and volume increase during processing
4	Understand the factors affecting the rate of fermentation in dough	4.1	Explain how the rate of fermentation is affected by; • temperature • humidity • pH • time
4		4.2	Explain how the rate of fermentation can be affected by the presence of key ingredients; • salt • sugar • fats • spices • mould and rope inhibitors

Equivalent Units

There are no equivalences to display.