Milling & Baking Science
Let’s look under the hood at milling and baking. What happens during the fundamental transformations from seed to flour, from flour to dough, and from dough to bread. A peek at the science. The session is designed to accommodate questions, so come well-armed with yours!
Andrew Ross is a baker, scientist, and teacher who roams the world encouraging people to eat their whole-grains. He has been a Professor in the Crop and Soil Science Department at Oregon State University for 17 years where he is the grain-quality specialist for the Wheat and Barley Breeding programs. He also teaches classes in food chemistry and cereal science in the Food Science Program. He has studied grains and their functions in foods in Australia, Denmark, and the USA.