Key words
Verwerkingstechnologie van granen en graanproducten
Objectives
The goal of the course is to bring a survey of the processing of wheat products for human consumption and to accent the importance of technological quality.
Also the impact of thermical treatments on cereals is a topic: nutritional aspects, importance in the food industry.
Prerequisites
Profound knowledge of food chemistry and elementary knowledge of biochemistry.
Topics
A first part of this course is a survey of wheat, wheat products, other cereals and crops used in the baking industry.The use of flour and bread improvers (emulsifiers, shortenings, enzymes, sweeteners...), leavening agents, and organic acids... are discussed.
A second part is a detailed description of bakery technology: manufacture of bread and biscuits.
There is also given attention to cereals used as raw material for starch production, manufacture of alimentary pastes, breakfast cereals.
During the exercises, pilot plants are used to become familiar with cereal technology.
Also a few visits to bakery industries are planned.
Teaching Methods
- lectures - exercises - others - individual reports
Materials used
- teacher's course
Study guidance
The students can always make an appointment.
Assessment
- Scoring system :
oral examination
Study costs
± 50 Euro
Lecturer(s)
Ingrid DE LEYN
Language
Dutch
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