| Title | Principles of salt and dough conditioners/improvers in bakery | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | 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/ | 4.1 Summarise the quality improvement features of using fat in bread recipes | |
| improver | 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. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of salt and dough conditioners/improvers in bakery, in a bakery or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives, technicians 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.306K Principles of salt and dough conditioners/improvers in bakery | |
| 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 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. | ||
| Improve Food & Drink Skills Council | ||
| Support for the unit from a SSC or appropriate other body (if required) | ||
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 20 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.306K | |
| RITS Reference | T/602/4230 | |