AEGIC is a not-for-profit research and development organisation that can help you optimise the value of Australian grain through technical training, information and in-market support.
Our experts work with you to identify the grain quality attributes you need to make the best possible products for your consumers. This information helps the Australian grains industry breed, classify, grow and supply grain that meets your needs.
AEGIC eLearning
AEGIC’s eLearning platform can help Indonesian flour mills develop the skills of employees through comprehensive and accessible online training.
Developed by AEGIC in partnership with Grains Australia and IA-CEPA Katalis, this training is designed to upskill workers and enhance efficiency in Indonesia’s rapidly growing flour milling industry.
Technical noodle assessment videos
We produced a series of four short videos on the preparation and evaluation of noodle quality in a test laboratory environment.
We hope the methods outlined in these videos will help you to assess noodle texture and colour in your own labs to assist you and your customers.
Making noodles for assessment
Topics covered:
- Water type
- Moisture calculation
- Dough mixing
- Sheeting and cutting
Cooking noodles for assessment
Topics covered:
- Method 1: standard cooking time
- Method 2: optimum cooking time
Assessing noodle colour
Topics covered:
- Raw noodle sheet colour assessment
- Cooked noodle colour assessment
Assessing noodle texture
Topics covered:
- Blade probe
- Flat probe
- Tensile rig
- Triple cutting ring
Technical videos: Assessing wheat and flour quality for baking
We hope the methods outlined in these videos will help you to assess noodle texture and colour in your own labs to assist you and your customers.
Part 1: Dough mixing
Topics covered:
- Doughlab
- Spiral mixer
Part 2: Dough rheology
Topics covered:
- Objective testing (Warburton’s Stickiness Test)
- Subjective testing
Part 3: Bread assessment
Topics covered:
- Baking bread for assessment (No Time Dough method)
- Objective testing (bread volume, crumb structure, crumb softness)
- Subjective testing (sensory analysis, appearance, softness, resilience)
Whole grain wheat: resources
Milling whole grain wheat flour – Information for flour mills: this technical information pack demonstrates how to maximise value when milling whole grain flour. Our aim is to help flour millers understand why and how to produce whole grain flour according to the global definition.
Whole grain products using Australian wheat: This information pack aims to support food manufacturers across South East Asia (SEA), by providing guidelines on how to produce whole grain foods using Australian wheat.
Whole grain for better health: this information pack highlights the health benefits of whole grains, outlines global strategic initiatives for defining and promoting whole grains, and provides recommendations for increasing whole grain consumption.
Quantifying the true cost of wheat lots to optimise value for flour mills
This information pack explains how choosing high quality wheat, such as Australian wheat, though sometimes more expensive per tonne of raw wheat purchased, can actually result in significant savings when compared to milling cheaper low-quality wheats. The information presented here has the potential for significant savings every year.
Australian wheat for healthy whole grain products
Food lovers are becoming more and more interested in whole grain foods and their many health benefits, and flour millers are starting to look at which types of wheat might be best for whole grain products. Bright Australian white wheat has clear advantages for whole grain products in colour and flavour.
In this presentation from the 2021 Australian Grains Industry Conference, Dr Sara Grafenauer explains the benefits of whole grain foods.