Title Principles of Mechanical Dough Development (MDD) using spiral mixing
Level 3
Credit value 2
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the background and rationale for MDD process development 1.1   Summarise the main features of the pioneer MDD process which informed the development of the Chorleywood Bread Process
1.2   Compare the main features of the Activated Dough Development process as originally developed, with the currently applied spiral mixer based MDD process
1.3   Clarify the current commercial bakery applications of MDD processes.
 
2.  Understand the role of MDD ingredients 2.1   Clarify the role of oxidising agents and reducing enzymes in the MDD process
2.2   Clarify the role of fat in the MDD process
2.3   Clarify the role of emulsifiers in the MDD process
2.4   Explain how the retention of flour solids during the MDD process affects dough condition and water take-up
2.5   Clarify the role of yeast in the MDD process compared with that in the bulk fermentation process.
3.  Understand the performance features of the MDD process 3.1   Explain how MDD mixing can develop the features of a mature dough in a relatively short time
3.2   Review how the structure of the gluten network is constructed and stabilised in the MDD process
3.3   Summarise how dough gas cells are created during MDD
3.4   Explain how dough gas is produced during MDD
3.5   Summarise how dough gas retention is optimised during MDD.
4.  Understand the advantages and the MDD process 4.1 Explain the advantages of MDD processing over the bulk fermentation process
4.2 Critically compare the results of MDD processing using low protein content flour with that of high protein content flour.
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of Mechanical Dough Development, in a bakery or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
   
Unit expiry date 31-Aug-15
   
Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit CB.104K Principles of mixing dough and process control.
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Mechanical Dough Development. 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.
 
   
Support for the unit from a SSC or appropriate other body (if required) Improve Food & Drink Skills Council
   
Location of the unit within the subject/sector classification system 04 Engineering and Manufacturing Technologies
   
   
Name of the organisation submitting the unit EDI on behalf of Improve Awarding Organisation Forum – Improve has now taken over ownership
   
Availability for use Shared
   
Unit available from 31-Aug-10
   
Unit guided learning hours 20
   
Unit Category  Underpinning Knowledge (UK)
   
Unit Reference CB.104.3K
   
RITS Reference F/602/4568