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A survey of cereals and pseudocereals, Their properties and composition, nutritional effects. Postharvest chemical and biological changes in grain properties. Grain storage. Grain purchase and its quality control.Flour mill cleaning plant. Principles of flour milling, specialty of wheat and rye milling. Commercial flours processing, their quality evaluation and classification. Processing of barley,oats,millet. Macaroni processing.
Last update: PRIHODAJ (03.10.2013)
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Students will be able to control and manage the quality of products in flour mills and macaroni producing companies, in grain market, in institutions of food control and in institutions of nutrition research. Moreover, after gaining some experience, they will be ready to manage technological operations and processing technology in producing companies and at the new products development. Last update: TAJ321 (18.12.2013)
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A: Popper L., Schäfer W., Fruend W.: Future of flour, Agri Media, Bergen, SRN 2006, ISBN 978-3-86037-309-5 Last update: TAJ321 (03.10.2013)
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Electronic survey of lectures in Power Pointu (lecturer) Last update: TAJ321 (26.09.2013)
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Written test at seminar during semester, final written eximinig test. Last update: PRIHODAJ (03.10.2013)
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1. Purchase of grain and quality control. Cereals: wheat,
2. Cereals and pseudocereals: wheat, rye, oats, barley, corn, rice, buckwheat, millet, sorghum.
3. Cer.chem.I: Composing parts of cereals: proteins,
4. Cer.chem.II:Carbohydrates, glycoproteins, lipoproteins, lipids and other parts.
5. Physical properties of bulk grain,
6. Postharvest processing and storage conditions of grain
7. Quality changes during storage, pests in grain.
8. Flour mill technology I: Quality control of received grain. Grain cleaning before milling,
9. Flour mill technology II: Cleaning processes,
10.Flour mill technology III: Preparation of controlled mixtures for milling, biological changes in grain
11.Flour mill technology IV: Disintegration,mill streams
12.Flour mill technology V: Classification of grist, transport materials in mill, a scheme of flour mill, yield of products
13.Barley and oats mill processing.
14.Macaroni processing. Last update: TAJ321 (26.09.2013)
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Bc. level: Physics I Biochemistry I Microbiology Physical properties of food I Sensorial analysis Mgr.level: Selected processes of food and biochemical production food production and nutritional value Physical properties of food II Last update: TAJ321 (26.09.2013)
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Participation on seminars, passing both seminary-control, and final tests Last update: PRIHODAJ (03.10.2013)
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Teaching methods | ||||
Activity | Credits | Hours | ||
Obhajoba individuálního projektu | 0.7 | 20 | ||
Účast na přednáškách | 0.4 | 10 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.3 | 8 | ||
Účast na seminářích | 0.4 | 10 | ||
2 / 2 | 48 / 56 |
Coursework assessment | |
Form | Significance |
Regular attendance | 30 |
Examination test | 50 |
Continuous assessment of study performance and course -credit tests | 20 |