Chemistry and Technology of Cereals

Course Coordinator

ECTS points:
10

Program:
preddiplomski

Course number:
39790, 53289

Course Description

COURSE CONTENT

  1. Introduction to cereal chemistry and technology
  2. Grain morphology, microscopic structure and chemical composition of cereal grains;
  3. Cereal enzymes. Determination of foreign matter, hectolitre mass, grain vitreousness, sedimentation value, and wet gluten content.
  4. Dough rheology – fundamental and empirical. Measurement of dough rheology on farinograph and extensograph. 
  5. Storage of cereals. Determination of flour amylase activity on amylograph and by falling number method. 
  6. Dry milling of cereals. Industry visit – silo and mill.
  7. Cereal milling. Bread baking test, sensory analysis of wheat bread, determination of bread yield and specific volume. 
  8. Criteria of flour quality. Bakery industry visit.
  9. Specific criteria of flour and cereal products quality. Baking tests. Partial exam.
  10. Bread-making technologies, steps and equipment. Bake-off technology. Industry visit – biscuit production. Seminars 
  11. Bread quality parameters and staling. Bread improvers. Sourdough. Biscuits standard baking test.
  12. Puff pastry, laminated, phylo and short dough. Determination of pasta quality by sensory method. Determination of oat flakes water absorption. 
  13. Pasta production. Industry visit – oat flakes factory. Seminars.
  14. Soft wheat products – biscuits, crackers and cakes. Seminars.
  15. Production of snack food and breakfast cereals. Seminars.
  16. Partial exam.

LEARNING OUTCOMES

  • perform analyses of main quality parameters of cereal products
  • identified key aspects of grain storage
  • define steps in cereals milling
  • describe changes that occur during cereals processing
  • select technology of breadmaking, pasta production, biscuits and crackers, and snack production.
  • develop new cereal products
  • apply legislation and norms related to specific requirements for cereal processing
  • use scientific and professional literature for the purpose of lifelong learning

To enrol in this course, the following courses must be completed (undergraduate studies):

  • Food Microbiology
  • Biochemistry 1
  • Chemistry and Biochemistry of Food
  • Transport Phenomena
  • Unit Operations
  • Physical Properties of Complex Systems-Foods