|
|
|
||
Raw materials for baking, quality characters, their effect on technological process and on final product, its nutritional values. Effects of ingredients on the processing nad final product qulality, Principles of traditional and up-to-date bakery processes, fermentation processes. Biochemical pocesses in dough, rheological properties of bakery and soft confectionary materials and products. Mechanical processing of dough and complementary materials. Baking, heat and mass balance, colloid changes during baking and cooling. Cookies, wafers, ginger bread, puffed and extruded products and other cereal snacks processing. Main operations at soft confectionary production.
Last update: TAJ321 (26.09.2013)
|
|
||
Students will be able to control and manage the quality of products in bakeries and soft confectionary producing companies, 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)
|
|
||
A: Popper L., Schäfer W., Fruend W.: Future of flour, Agri Media, Bergen, SRN 2006, ISBN 978-3-86037-309-5 A: Fast R. B., Caldwell E.F.: Breakfast cereals and how they are made, Amer. Assoc. of Cereal Chemists, St. Paul, USA 1993, ISBN 0-913250-70-8 Last update: TAJ321 (03.10.2013)
|
|
||
Electronic survey of lectures in Power Pointu (lecturer) Last update: TAJ321 (26.09.2013)
|
|
||
Written test at seminar during semester, final oral eximination. Last update: PRIHODAJ (03.10.2013)
|
|
||
1. Bakery raw materials, flour, important composing parts.
2. Rye flour, polysaccharides, fat, nutritionally important components.
3. Leavening, microorganisms of sourdoguh, other ingredients, enzynmes.
4. Surface-active ingredients, oxidizers, formation of dough structure.
5. Dough, creams, fillings and icings rheology, an effect of technology.
6. The ways of dough processing, methods of laboratory control.
7. Traditional and continuous systems of sourdough preparation and dough mixing and kneading.
8. Dough mechanical processing, automatic lines.
9. Ovens, heat and moisture transport during baking, mass balance, evaluation of products quality.
10. Fine bakeray a soft confectionary products and technology
11. Cookie processing.
12. Wafers, hard whipped products, gingerbread and similar long-shelf-life products
13. Cereal snack (extruded, puffed, fried) processing.
14. Balance in production, marketing, legislature of products. Last update: TAJ321 (26.09.2013)
|
|
||
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)
|
Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.5 | 15 | ||
Účast v laboratořích (na exkurzi nebo praxi) | 0.6 | 16 | ||
Obhajoba individuálního projektu | 0.4 | 10 | ||
Účast na přednáškách | 1.1 | 32 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.9 | 25 | ||
Příprava na zkoušku a její absolvování | 1 | 28 | ||
Účast na seminářích | 2.5 | 70 | ||
7 / 7 | 196 / 196 |
Coursework assessment | |
Form | Significance |
Regular attendance | 30 |
Defense of an individual project | 10 |
Continuous assessment of study performance and course -credit tests | 20 |
Oral examination | 40 |