Learning objectives
To prepare the students with good technical knowledge in the bakery field, just to be easily inserted in the work¿s world
Prerequisites
<br />Formally not request, but it is press a knowledge of English language, basic of statistic and the principal software for personal computer.
Course unit content
<br />- 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 />- Technology of baker products<br /> - Mixing and mixing-machines<br /> - Fermentation and yeast<br /> - Cooking and ovens, cooling and conditioning<br /> - Shelf life <br /> - Ingredients functions (flour, eggs, milk, sugar, fat, etc.)<br /> - Additives<br /> - Flavourings<br /> - Filling and decorations<br />- Bakery products<br /> - Bread, rusks, breadsteaks, pizza<br /> - Biscuits, crackers, wafers and snack<br /> - Industrial sweet product (yeast leavened product, sponge cakes, frozen cakes<br />- 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 of research.<br />
Full programme
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Bibliography
<br />- 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 />- J. McKenzie e A. Reynolds, Innovation Success in the Food and Drink Industry, London, 1997
Teaching methods
<br />Lectures with all slides in a CD, given at every student. The student can ask anytime question by e-mail.<br />Practical exercitations:<br /> - Internet and other databases (FSTA, New product, Patents)<br />- Physical and chemical analysis of bakery products <br />- Bread preparation <br />- Fresh pasta preparation and pasteurization<br />The course will be completed with visits at some production plants.<br />The final evaluation will be through a Power Point presentation of an industrial production of bakery product, with an oral final exam.
Assessment methods and criteria
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Other information
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