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COURSE CONTENT
1. Definition of starter cultures in bakery and description of metabolic pathways important for the production and quality of bakery products.
2. Production and application of certain types of yeast for specific groups of bakery products.
3. Technology of sourdough production.
4. Influence of sourdough on the nutritional value of bakery products.
5. Production and application of food and fodder yeast in the food and pharmaceutical industries
LEARNING OUTCOMES