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