TECHNOLOGY OF GRAINS AND DERIVATIVES
Learning outcomes of the course unit
To prepare the students with good technical knowledge in the bakery field, just to be easily inserted in the work’s world. The waiting results are the competence, that are a dynamic combination of knowledge, understanding and skill.
Formally not request, but it is press a knowledge of English language, basic of statistic and the principal software for personal computer.
Course contents summary
- Introduction: national and European bakery industry, risk and trend of the bakery
- Technology of cereals
- Protein quality and their chemical-physical properties
- Cereal carbohydrates: characteristics of starch and of its by-products
- Rheological test for quality determination of flours
- Wheat flour milling
- Technology of baker products
- Mixing and mixing-machines
- Fermentation and yeast
- Cooking and ovens, cooling and conditioning,
- Ingredients functions (flour, eggs, milk, sugar, fat, etc.)
- Filling, soaking liqueurs, flavourings, decorations
- Bakery products
- Bread: different processes with yeast and with sour dough
- Pizza, rusks, breadsteaks, no gluten bakery products
- Biscuits, crackers, wafers and snack
- Industrial sweet product (yeast leavened product, puff-pastry, sponge
cakes, frozen cakes)
- Other cereals and barley derivatives
- Packaging of bakery products
- Technical aspect of legislation
- Development of products: creativity, research organization, the future
- N.L. Kent e A.D. Evers, Technology of Cereals, London, 1994
- E.S. Posner e A.N. Hibbs, Wheat Flour Milling, St. Paul, 1997
- J.M. Blanshard, P.J.Frazier e T. Galliard - Chemistry and Physic of Baking , London, 1988
- H. Faridi, The Science of Cookie and Cracker Production, New York, 1993
- J. Krugeree al., Pasta and Noodle technology, St. Paul, 1994
- L. Milatovitch e G. Mondelli, La tecnologia della pasta alimentare, Pinerolo, 1990
- J. McKenzie e A. Reynolds, Innovation Success in the Food and Drink Industry, London, 1997
Lectures with all slides in a CD, given at every student, to learn at home. The student can ask anytime question by e-mail.
- Internet and food technology
- Bibliographic research
- Patent research
- New product in the global market
- Managing technology and labelling of the products
- Technical software (pasteurisation value, water acitivity calculation, nutritional label, pathogen development)
- Preparation of bread with direct and indirect methods, refreshing of sour dough, rusk, buns.
- Preparation of fresh pasta for extrusion and for lamination, pasteurisation with steam and with hot air, drying of macaroni
The course will be completed with visits at some production plants.
The final evalutation will be with a Power Point presentation of a baked product find in the market, with an oral exam.