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