Learning objectives
To give the principal phenomens understanding, wich happen during industrial processes. To give a knowledge multidisciplinar approach to reach a judgement of different production stages.
Prerequisites
Basic cognitive requirement.
Course unit content
Knowledge of the technological processes of bakery products
Full programme
INRODUCTION
CEREAL TECHNOLOGY
. Proteins
. Carbohydrates
. Rheological test
. Milling industry
TECHNOLOGY
. Mixing
. Proofing
. Cooking
. Shelf life
. Ingredients and their functions
. Additives
. Filling and decorations
. Bread
. Pizza,bread sticks, rusks
. Biscuits and crackers
. Industrial bakery products
PASTA INDUSTRY
OTHER CEREALS
. Other cereals
. Beer
PACKAGING
QUALITY
NEW PRODUCT DEVELOPMENT
Bibliography
S. Posner e A. N. Hibbs, Wheat Flour Milling, St. Paul 1997 D. E. Briggs, J. S. Hough, R. Stevens, T. W. Young, Malting and Brewing Science, London 1994, A.L.Branen,P.M.Davidson,S.Salminen, J.H.Thorngate – Food Additives – New York 2002 B.Carrai, Arte Bianca, Bologna 2001 J. M. Blanshard, P. J. Frazier and T. Galliard, Chemistry and Physics of Baking, London 1986 R. Guinet e B. D. Manley, Biscuit, Cookie and Cracker ,manufacturing manuals,London, 1998 S.A. Matz, Cookie and Cracker Technology, Kluwer, 1992 H. Faridi, The Science of Cookie and Cracker Production, New York 1993 S. Cauvain e L. Young, Bakery Food - Water control and effects, Oxford 2000 E.B. Bennion e G.S.T. Bamford, The Technology of Cake Making, London, 1997 J. Kruger et Al., Pasta and Noodle Technology, AACC, St. Paul 1996 BIRRA T.Zangrando e M. Marconi – Il libro della birra, Bologna 2002 L.e E. Rizzati, Tutela igienico sanitaria degli alimenti e bevande e dei consumatori (con CD-ROM), Milano 2003 (€ 130) G.De Giovanni – Le etichette dei prodotti alimentari – Edagricole, Bologna 2004 D. Dongo – Etichette e pubblicità: principi e regole – Edagricole, Bologna 2004 M. Martin, Managing Technological Innovation and Entrepreneurship, Reston, 1984 J. Mckenzie e A. Reynolds, Innovations Success in the Food and Drink Industry, London 1997
Teaching methods
Front lessons
Exercises
Products taste
Plant visits
Assessment methods and criteria
Oracl check of known competence
