View Unit : Principles of salt and dough conditioners/improvers in bakery

Unit

Unit Reference Number

T/602/4230

Qualification Framework

QCF

Title

Principles of salt and dough conditioners/improvers in bakery

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 salt and dough conditioners/improvers in bakery. 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 chemical functionality of salt in bakery processing	1.1	Explain the chemical functionality and properties of salt in bakery processing including; • fermentation control • astringent/strengthening of gluten • flavour • flavour enhancer
		1.2	Summarise the technical challenges in reducing salt levels in bread-making and bakery products to meet salt reduction targets
		1.3	Clarify the effect on yeast if it comes into direct and prolonged contact with salt
2	Understand the functionality of oxidants and reducing agents as conditioners/improvers	2.1	Explain how oxidants chemically interact in dough development to improve dough condition and quality
		2.2	Summarise which oxidants are currently permissible as bread improvers
		2.3	Critically compare the performance of permissible oxidants in terms of rate of reaction and mechanism
3	Understand the functionality of soya flour as a conditioner/improver	3.1	Explain the rheological dough improvements which soya flour can produce
		3.2	Summarise the chemical bleaching and gluten oxidation processes which soya flour is responsible for as an improver
		3.3	Explain why soya flour is able to oxidise gluten in a manner which other oxidants cannot
4	Understand the functionality of fat as a conditioner/ improver	4.1	Summarise the quality improvement features of using fat in bread recipes
4		4.2	Explain how fats and hard fats work as dough conditioners/improvers
5	Understand the functionality of emulsifiers as dough conditioners/improvers	5.1	Summarise the quality improvement features of using emulsifiers in bread recipes
		5.2	Clarify the emulsifiers commonly used as dough conditioners/improvers
		5.3	Explain how emulsifiers work as dough conditioners/improvers
6	Understand the functionality of yeast nutrients and fermentation aids as dough conditioners/improvers	6.1	Explain the role and function of yeast nutrients and fermentation aids including; • nitrogen containing salts • calcium salts • sugars • alpha-amylases • mould or rope inhibitor

Equivalent Units

There are no equivalences to display.