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
Materials used
- teacher's course
Study costs
± 50 Euro
Study guidance
The students can always make an appointment.
Teaching Methods
- lectures - exercises - others - individual reports
Assessment
- Scoring system :
oral examination (theory) and permanent evaluation of the practical exercices.
Lecturer(s)
Ingrid DE LEYN
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