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Lecturer(s)
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Burešová Iva, prof. RNDr. Ph.D.
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Course content
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1. The evolution of flour milling. Technology of milling (preparation of grains for milling grinding process, etc.). The role of wheat proteins in bread making. The changes of starch which can be observed as bread staling. 2. The effect of flour, water, yeast, sugar and salt on dough and bread quality. Technology of bread-making. 3. The mechanism of biological leavening. The role of soda and other substances in chemical leavenig. 4. The production of sourdough bread, sponge cakes, muffins, and different types of pastry; the differences among them. 5. Sugarcane and sugar beet characteristics. Sugars used in confectionery production. Raw materials and ingredients used in confectionery production. 6. Production process of boiled sweets, toffees, caramels, chewing and bubble gum, jelly and gum. 7. Cocoa beans processing. Cocoa butter and cocoa powder characteristics and principles of production. 8. Chocolate production ? raw materials and ingredients. Chocolate ? production principles. Effect of emulsifying agents of chocolate quality. 9. Characteristics of potato plant and potato tuber. Potato processing 10. Raw materials and ingredients for the production of wine. Technology of wine production. Fermentation alcohol - raw materials, ingredients and production technology. 11. Characteristics of malting barley; technology of malting. Technology of beer production.
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Learning activities and teaching methods
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Dialogic (Discussion, conversation, brainstorming)
- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| Specify the characteristics of raw material. |
| Specify the characteristics of raw material. |
| Explain the principles of production technology. |
| Explain the principles of production technology. |
| Describe the production technology. |
| Describe the production technology. |
| Specify the characteristics of the product (shape, appearance etc.). |
| Specify the characteristics of the product (shape, appearance etc.). |
| Explain the requirements specified in the decree. |
| Explain the requirements specified in the decree. |
| Skills |
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| Search for articles, books, video, web sites that can be used to prepare the technology of a simple product production. |
| Search for articles, books, video, web sites that can be used to prepare the technology of a simple product production. |
| Design a production process. |
| Design a production process. |
| Prepare the product according to the production process. |
| Prepare the product according to the production process. |
| Evaluate the product quality (shape, appearance, taste, flavor, etc.). |
| Evaluate the product quality (shape, appearance, taste, flavor, etc.). |
| Modify the production process. |
| Modify the production process. |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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BUREŠOVÁ, I., LORENCOVÁ, E. Výroba potravin rostlinného původu - Zpracování obilovin.. Zlín: UTB, 2013. ISBN 978-80-7454-278-7.
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EDWARDS, W.P. The Science of Sugar Confectionery. The Royal Society of Chemistry, 2000. ISBN 0854045937.
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KADLEC, P. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. Praha: VŠCHT, 2012. ISBN 978-80-7418-145-0.
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OFOAKWA, E.O. Cocoa Production and Processing Technology. CRC Press, 2014. ISBN 9781466598249.
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OWENS, G. (Ed.). Cereals Processing Technology. Woodhead Publishing, 2001. ISBN 9781591243441.
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PRUGAR, J. (Ed.). Kvalita rostlinných produktů na prahu 3. tisíciletí. Brno: VÚPS, 2008. ISBN 9788086576282.
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ROSENTRATER, K.A., EVERS, A. Kent?s Technology of Cereals. 5th Ed. An Introduction for Students of Food Science and Agriculture. Woodhead Publishing, 2017. ISBN 9780081005323.
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