Production and Use of Baker's and Food Yeast

Course Coordinator

ECTS points:
3

Program:
diplomski

Course number:
53297

Course Description

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

  • categorize metabolic pathways of starter cultures important for the production and quality of bakery products
  • discuss the principle of production and use of certain types of yeasts for specific groups of bakery products
  • analyze the technology of sourdough production, analyze the influence of sourdough on the nutritional and health value of bakery products, identify the advantages and disadvantages of bakery products produced with different starter cultures