Information sheet ECTS Syllabus
Course syllabus N425L1_4I - Laboratory of Cereals Technology (FCFT - WS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N425L1_4I|
|Course unit title:||Laboratory of Cereals Technology|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Food, Hygiene, Cosmetics - master (compulsory), 1. semester|
|Level of study:||2.|
|Prerequisites for registration:||none|
|Written test. Students are graded as follows: A 92-100 %, B 83-91 %, C 74-82 %, D 65-73 %, E 56- 64 %, FX 0-55 %.|
|Learning outcomes of the course unit:|
|Student know fundamentals about quality evaluation of cereal grains and flours, raw materials used for cereal products manufacture and various cereal products.
|Introduction. Work safety.
Grains quality evaluation: determination of moisture, 1000 grains weight, bulk density. Sensory evaluation
Flour quality evaluation: determination of titrable acidity, determination of dry matter (moisture), sensory evaluation
Flour quality evaluation: determination of wet and dry gluten, gluten characteristics (elasticity, extension, swelling).
Laboratory bakery experiment: technological properties and flour quality examination, influence of improving agents on final product quality
Laboratory bakery experiment evaluation: (cambering, volume, specific volume, baking losses), sensory evaluation, monitoring of staling process of bakery products
Evaluation of rheological properties of cereal materials. Farinograph. Determination of farinographic curves.
Pasta quality evaluation (optimal cooking time, water absorption, swelling, sensory evaluation).
Starch analysis: determination of amylose, polarimetric determination of starch content in flour and potatoes
Evaluation of quality of raw materials fro cereal products manufacture. Chocolate evaluation: determination of saccharose content in dark chocolate according to Fincke, determination of saccharose next to lactose by double polarization in milk chocolate, polarimetric determination of saccharose content in dark chocolate according to Herles, sensory evaluation
Evaluation of quality of raw materials fro cereal products manufacture. Honey analysis: determination of water weight percentage, pH value and free acids content, electric conductivity, honey failure by starch syrup, starch sugar or malt extracts, sensory evaluation.
Evaluation of quality of raw materials fro cereal products manufacture. Sugar analysis: determination of polarization, ash – conductometric measurement, moisture, colour substances, reducing substances
|Recommended or required reading:|
|Language of instruction:||slovak or english|
|Assessed students in total: 134|
|Name of lecturer(s):||Ing. Zlatica Kohajdová, PhD. (person responsible for course) - slovak, english|
|Last modification:||29. 1. 2019|
|Supervisor:||Ing. Zlatica Kohajdová, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.