Dec 15, 2019   2:52 p.m. Ivica
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Course syllabus N425T1_4I - Cereals Technology (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425T1_4I
Course unit title: Cereals Technology
Mode of completion and Number of ECTS credits: Exam (3 credits)
Course contents:
Cereal raw materials (grain species and properties, technologically important components of grain)
Flour-milling technology (basic principles of flour milling processing)
Flour quality control (basic qualitative parameters)
Main principles of corn, rice and sorghum mill treatment. Oat flakes production
Bakery technology (raw materials, dough preparation, bread and pastry production)
Special rheological equipments in cereal industry
Pasta preparation technology (dividing, preparation technology, quality evaluation)
Cookies, wafers, ginger breads, crackers production
Special cereal technologies (extruded products, cereal grain mixtures)
Basic chemical and physicochemical properties of starch and starch dispersion
Industrial preparation of starch: characterisation of raw material for starch producing
Producing technology of wheat, maize and potato starch
Starch products: starch fractionation products, modified starch, substituted starch. Starch products utilisation


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

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