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Lecturer(s)
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Šebela Jaromír, Ing.
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Burešová Iva, prof. RNDr. Ph.D.
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Prokopová Romana, Ing. Ph.D.
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Course content
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1. Introduction to Bakery Production 2. Properties of Raw Materials in Bakery Manufacturing 3. General Technology of Bakery Production 4. Production of Common Bakery Goods and Bread 5. Production of Traditional Long-life (Fine) Bakery Products 6. Production of Modern Long-life Bakery Products 7. Production of Extruded and Puffed Products 8. Pasta Production Technology 9. Cereal Preparation for Milling 10. Cereal Milling Technology 11. Properties of Raw Materials for Starch Extraction 12. Wheat Starch Extraction 13. Corn Starch Extraction 14. Extraction of Other Starch Types
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Learning activities and teaching methods
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Demonstration, Simple experiments, Practice exercises, Individual work of students
- Participation in classes
- 56 hours per semester
- Home preparation for classes
- 60 hours per semester
- Term paper
- 14 hours per semester
- Preparation for course credit
- 25 hours per semester
- Preparation for examination
- 25 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 basic principles of production technology. |
| Explain the basic principles of production technology. |
| Describe the production technology. |
| Describe the production technology. |
| Specify the basic characteristics of the product (shape, appearance etc.). |
| Specify the basic 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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| Lecturing |
| Lecturing |
| Demonstration |
| Educational trip |
| Educational trip |
| Demonstration |
| Individual work of students |
| Individual work of students |
| Skills |
|---|
| Educational trip |
| Simple experiments |
| Simple experiments |
| Educational trip |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Analysis of seminar paper |
| Analysis of seminar paper |
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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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KADLEC, P. a kol. Technologie potravin ? Přehled tradičních potravinářských výrob. Praha: VŠCHT Praha, 2012. ISBN 978-80-7418-145-0.
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PRUGAR., J. (ed.). Kvalita rostlinných produktů na prahu 3. tisíciletí. Brno: VÚPS, 2008. ISBN 9788086576282.
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