| Title | Principles of dough fermentation and process control | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | 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 | ||
| 4.2 Explain how the rate of fermentation can be affected by the presence of key ingredients; | ||
| · salt | ||
| · sugar | ||
| · fats | ||
| · spices | ||
| · mould and rope inhibitors. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of dough fermentation and process control, 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.113K Principles of dough fermentation 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 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. | ||
| 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 | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 20 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.113K | |
| RITS Reference | F/602/4196 | |