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Lecturer(s)
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Burešová Iva, doc. RNDr. Ph.D.
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Šebestíková Romana, Ing.
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Course content
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1. Changes occured in cereals during the storage. Evaluation of cereal quality. 2. Characteristics of cereal proteins, carbohydrates and other substances present in grain. 3. Functional properties of wheat proteins, carbohydrates and other substances present in dough during kneading, leavening and baking. 4. Reformulations in bread making. 5. Food additives in bread making. 6. Production of laminated doughs. 7. Production of gluten-free bread. 8. Products from fried doughs. 9. Crackers production. 10. Production of extruded and puffed foods. 11. Secondary processes in bread and pastry production. 12. Production of Asian and instant pasta. 13. Pseudocereals, their properties and quality assessment methods. Applicability of pseudocereals in bread production. 14. Milling of non-traditional cereals and pseudocereals.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming)
- Participation in classes
- 70 hours per semester
- Preparation for examination
- 110 hours per semester
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| learning outcomes |
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| Knowledge |
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| Explain functions of raw material. |
| Explain functions of raw material. |
| Explain the functions of substances present in flour and the functions of ingredients. |
| Explain the functions of substances present in flour and the functions of ingredients. |
| Describe the production processes. |
| Describe the production processes. |
| Explain the reformulation principles. |
| Explain the reformulation principles. |
| Explain the impact of reformulation on processing technology and product characteristics. |
| Explain the impact of reformulation on processing technology and product characteristics. |
| Skills |
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| Select the products suitable for reformulation. |
| Select the products suitable for reformulation. |
| Design the processing technology. |
| Design the processing technology. |
| Prepare the product. |
| Prepare the product. |
| Evaluate the characteristics of prepared product. |
| Evaluate the characteristics of prepared product. |
| Suggest modifications of the processing technology and used ingredients. |
| Suggest modifications of the processing technology and used ingredients. |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
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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, 2012. ISBN 978-80-7418-145-0.
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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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