Senior Bakery Dough Rheology Specialist

Job Title: Senior Bakery Dough Rheology Specialist

Location: United Arab Emirates (Remote)

Employment Type: Full-Time

Work Arrangement: 100% Remote — Work From Home

Level: Senior

About the Role

We are seeking an experienced Senior Bakery Dough Rheology Specialist to provide technical expertise in dough rheological properties, ingredient functionality, baking performance, and formulation optimization. The role focuses on evaluating dough behaviour through analytical testing data, interpreting flour and ingredient characteristics, investigating processing inconsistencies, and recommending improvements to dough handling, machinability, fermentation performance, and finished bakery product quality.

The successful candidate will work with bakery production, product development, flour milling, and quality assurance teams to improve consistency across bread, rolls, pastries, biscuits, and other baked products. This is a fully remote technical position focused on laboratory data interpretation, formulation review, process analysis, and virtual technical coordination.

Key Responsibilities

• Review and interpret dough rheology testing results, including farinograph, extensograph, alveograph, mixograph, and other relevant analytical methods.
• Evaluate dough characteristics such as water absorption, development time, stability, elasticity, extensibility, resistance, and mixing tolerance.
• Analyze flour functionality and its influence on dough handling, fermentation, proofing, machinability, and baking performance.
• Assess relationships between protein content, gluten quality, starch characteristics, enzyme activity, and dough rheological behaviour.
• Review laboratory data for flour moisture, ash, protein, falling number, damaged starch, and other relevant quality parameters.
• Evaluate dough performance across different bakery formulations, including lean doughs, enriched doughs, laminated products, and high-hydration systems.
• Investigate reported issues such as sticky dough, poor elasticity, excessive extensibility, weak gluten development, inconsistent proofing, and reduced loaf volume.
• Assess the impact of ingredient variations, including yeast, salt, sugar, fats, emulsifiers, enzymes, and improvers, on dough properties.
• Review mixing, resting, fermentation, sheeting, moulding, and proofing data to identify opportunities for process improvement.
• Analyze correlations between dough rheology measurements and finished-product characteristics such as volume, crumb structure, texture, and shelf life.
• Evaluate flour blending strategies and recommend adjustments based on target product specifications and processing requirements.
• Support technical assessments of alternative flour sources, ingredient suppliers, and bakery formulation changes.
• Review laboratory testing procedures, instrument calibration records, reference standards, and quality control documentation.
• Investigate variations in dough performance across production batches and recommend evidence-based corrective actions.
• Develop technical specifications, dough performance guidelines, testing protocols, and formulation review documentation.
• Coordinate remotely with bakery technologists, flour millers, laboratory personnel, production teams, and research and development specialists.
• Monitor developments in cereal science, wheat functionality, dough rheology, and bakery processing technologies.
• Prepare technical reports, analytical summaries, performance dashboards, and process optimization recommendations.

Qualifications and Experience

• Bachelor's degree in Food Science, Food Technology, Cereal Science, Baking Technology, Chemistry, Agricultural Science, or a related discipline.
• Advanced qualifications in cereal chemistry, food rheology, bakery science, or food process engineering are an advantage.
• Significant experience in bakery technology, flour testing, dough rheology, product development, or bakery quality assurance.
• Strong understanding of wheat flour functionality, gluten development, starch properties, and dough structure.
• Practical knowledge of farinograph, extensograph, alveograph, mixograph, and related dough testing methods.
• Experience interpreting rheological measurements and connecting results with industrial baking performance.
• Knowledge of ingredient functionality, flour blending, dough formulation, and bakery process variables.
• Familiarity with bread, rolls, pastries, biscuits, and other commercial bakery product systems.
• Understanding of HACCP, GMP, food safety management systems, and relevant bakery quality standards.
• Experience investigating dough handling and finished-product quality deviations.
• Ability to assess laboratory data, evaluate analytical reliability, and identify meaningful performance trends.
• Strong numerical, analytical, and technical report-writing skills.
• Proficiency in spreadsheets, statistical analysis tools, laboratory information systems, and digital reporting platforms.
• Excellent written and verbal communication skills in English.
• Ability to work independently and coordinate effectively with international teams in a fully remote environment.

What We Offer

• 100% remote working arrangement from home.
• Opportunity to contribute to bakery product innovation and dough performance optimization.
• Exposure to advanced flour functionality, cereal science, and rheological testing methods.
• Collaboration with multidisciplinary bakery, laboratory, production, and product development teams.
• Competitive compensation based on qualifications and relevant industry experience.

How to Apply

Interested candidates should submit an updated CV highlighting their bakery technology experience, dough rheology expertise, flour testing knowledge, and formulation development capabilities.

Application Subject: Application – Senior Bakery Dough Rheology Specialist (UAE Remote)

Candidates should confirm applicable employment arrangements, residency requirements, and work authorization before accepting an offer.

• Role Scope: This position is limited to remote technical analysis, laboratory data interpretation, formulation assessment, and process improvement recommendations. Physical flour and dough sampling, ingredient preparation, dough mixing, rheological testing, instrument operation, baking trials, production-line adjustments, and facility inspections must be performed by qualified local personnel in appropriately equipped facilities. Product release decisions, food safety determinations, regulatory submissions, formal certifications, and statutory quality sign-offs must be completed by appropriately authorized professionals.