Key words
Technology of cereals and cereal products
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.
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.
Prerequisites
Profound knowledge of food chemistry and elementary knowledge of biochemistry.
Final Objectives
- Knowledge in composition, meaning of technological quality and characteristics of wheat and flour, and others cereals, aiming at their application.
- Understanding technological value and functionality of improvers and application of improvers. (Role of composed improvers in a formulation)
- Understanding and knowledge of the theoretical background of the breadmaking process, in order to solve problems in a production process.
- Performing independently the analysis of cereals, flour and doughs, interpreting and evaluating results.
- Results and discussion have to be presented in a clear report.
Materials used
Teacher’s course
Literature (books, articles, papers,)
Study costs
Cost: 50.0 EUR
Courses: 10€
Study trips: 40€
Study guidance
The students can always make an appointment.
Teaching Methods
- lectures - exercises - others - individual reports
Assessment
Oral examination with written preparation. Permanent evaluation of the practical exercises, based on theoretical knowledge, reporting and evaluation of the analytical results.
Scoring system:
Theory: 2/3
Exercises: 1/3
Lecturer(s)
Ingrid De Leyn
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