Supplementary Cereal Chemistry and Technology - P321005
Title: Vybrané kapitoly z cereální chemie a technologie
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Qualifications:  
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Hrušková Marie doc. Ing. CSc.
Sluková Marcela doc. Ing. Ph.D.
Examination dates   Schedule   
Annotation -
The basic information on cereal chemistry and technology from the basic course in M.S. study is deepened in this subject. Detailed microstructures of dough and their formation under different conditions are explained. Rheological and colloid properties of cereal materials are described as well. Significant attention is also paid to nutritional values of cereal products, as well as their affecting by processing.
Last update: Pátková Vlasta (11.06.2018)
Course completion requirements -

oral examination

Last update: Pátková Vlasta (11.06.2018)
Literature -

Popper, L., Schäfer W., Freund W.:Future of Flour, Agrimedia, GmbH, Bergen SRN, 2006

Last update: Pátková Vlasta (11.06.2018)
Requirements to the exam -

personal consultaion

final examination

Last update: Pátková Vlasta (11.06.2018)
Syllabus -

1. Composing parts of cereal grain. Characters of different cereals

2. Nutritional effects of different grain composing parts (amino acids, proteins of gluten, non-starch polysaccharides, microcompouns)

3. The effect of technological processes on nutritional characters of grain composing parts

4. Different types of bounds in the structure of dough during its formation and processing, technological consequences

5. Colloid characteristic od dough, diffences between wheat and rye dough

6. Modern ways of flour mills control, the effect of grain quality on the processing

7. Biotechnological way of dough leavening (yeast, sourdough), other ways of leavening

8. Technology of baking using current three types of ovens

9. Colloid changes, heat and moisture balance in the loaf during baking and cooling. Vacuum cooling

10.The use and characteristics of improvers, products for the special diet, evaluation of products quality.

Last update: Pátková Vlasta (11.06.2018)
Learning outcomes -

Following the basic subject Cereal chemistry and technlogy in MS. course, this subject deepen the knowledge of detailed changes in cereal material during processing in flour mills, bakeris etc.

New views on nutritional consequences of processes and nutritional value of cerals is given too.

Graduates can aplly to the leading positions in processing technology and research as well as for the quality control.

Last update: Pátková Vlasta (11.06.2018)
Registration requirements -

basic subjects:

physics

biochemistry

colloid chemistry

food chemistry

food processes and engneering

sensorial analysis

Last update: Pátková Vlasta (11.06.2018)