Technology of Cereals

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The aim of the course is to introduce the students with technological processes in the manufacture of bakery products, as well as with physical, chemical and nutritional properties of raw materials and final products. The knowledge that students acquire in this course will enable them to independently solve engineering problems related to the production of cereals and other bakery products.

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After completing the course, students will be able to:
- independently analyze the composition of cereals, and know the properties and role of particular constituents, evaluate quality parameters of milled products,
- explain the changes that occur during the cereals processing,
- have knowledge for indepent selection of raw materials for the production of certain products as well for new product development,
- analyze and explain the changes that occur during the processing
- organize the work and independently conduct the production of bakery products, pastas and others products from cereals,
- implement the legal framework, using scientific and professional literature for the purpose of lifelong learning.

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Cereals (origin, classification, appearance, composition, nutritional value);
2nd week: Legislation; The importance of whole grains in the human diet
3rd week: Proteins, lipids and enzymes in the grains (structures, properties and role)
4th week: Wheat
5th week: Other cereals: Rice, Oat, Rye, Barley, Millet, Corn
6th week: Technology of the flour production and processing
7th week: Industrial milling, classification of grains, processing devices, flour chemical composition
I colloquium
8th week: Yeast in baking process (dough fermentation)
9th week: Other additives in baking (adjuvants, flavorings, additives, etc.)
10th week: Bread-baking tehnology (raw materials, production processes and steps, packaging, storage etc.)
11th week: The production of toast, biscuits and flat bread;
12th week: The production of cookies, wafels, crackers and sweets
13th week: The production of puff pastry (machinery, conditions, freezing)
14th week: The production of fresh pasta
15th week: The production of other pasta products; Legislation
II. colloquium
Seminars:
Application of legal regulations and standards in baking; Scientific and technical literature search for writing an essay on a selected topic; Development of new products from cereals; Presentation of seminars; Visit to industrial bakery and introduction to technological processes used in industry of baking products
Laboratory exercises:
Determination of the organoleptic properties of wheat; Production of bread and other flour products; Determination of moisture in cereals and bakery products; Determination of the amount of salt in products of flour; Gluten analysis; Sensory evaluation of bread and other bakery products; Sensory analysis and determination of pasta cooking degree

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature.

Optional literature (at the time of submission of study programme proposal)

Y. Liangli: Wheat antioxidants, John Wily & Sons, Inc. Hoboken, New Jersay, 2008.
The legislation on food from cereal.
Selected scientific papers

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)