Technology and Quallity Control of Cereals and bakery products

Description of the concept and evolution of science cereals by reference to the most important discoveries and the evolution of Science of Cereals. Products of flour, flour for special use, grinding technology. Raw materials pasta, semolina, drying, pasta qualities pasta. Types of bread, bread ingredients, staleness, fine pastries. Effect of fats and oils in the quality of baked products. Types of fats and oils. Mechanism of acrylamide during baking of pastries. Operating cereal products with vitamins, minerals, fiber, gluten-free, nutrition claims, health claims. Hygiene during kneading, shaping, baking, displaying for sale.

Objectives

At the end of the course students should be able to: • Know the various simple and practical methods and test with which you can control the quality of the flour, the other first and second materials, intermediate and finished products Bakery and Pastry. • Know cereals, cereal technology, rice, pasta, raw materials of bakery and confectionery in both physical and chemical composition. • Know the importance and effect of materials Friday of products and the proper and effective use. • Know the terms and conditions of good bakery. • know in practice the handling of raw and auxiliary materials in combination with the use of machines and devices. • They know the errors that occur in the production process and ways of resolving them.

Prerequisites

Specific knowledge of food chemistry, food microbiology and food processing.

Syllabus

INTRODUCTION CEREALS IMPORTANCE. FLOUR, MILLING TYPES. PASTA TECHNOLOGY. BREAD-BAKERY. FATS OILS, EMULSIFIERS. Acrylamide in BREAD PRODUCTS. OPERATING CEREAL PRODUCTS . HEALTH IN MANUFACTURE OF BREAD PRODUCTS .