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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. Raw materials used in the production of ordinary pastries. Technology of production of ordinary pastries. Equipment used in the production of ordinary pastries. Raw materials used in the production of bread. Methods of yeast control, technology of bread production. Equipment used in the production of bread. 2. Raw materials used in the production of durable pastries. Technology of production of biscuits, wafers, gingerbread and pastries from whipped masses, rusks, extruded and puffed foods. 3. Raw materials used in the production of pasta. Technology of production of pasta. 4. Raw materials used for obtaining starch. Technology of obtaining wheat, potato and corn starch. Comparison of the properties of native and modified starches. 5. Raw materials used in the production of non-chocolate confectionery and chocolate (sugars, sweeteners, fats, additives, etc.). Technology of preparation of candy mass. 6. Raw materials and technologies for the production of fondant, caramel, dragees, jelly, marshmallows and compressed products. 7. The process of harvesting and processing cocoa beans at the place of cultivation. Technological operations with cocoa beans at the places of further processing. The importance of individual technological operations in the production of chocolate. 8. Raw materials for obtaining oils. Characteristics of olive, rapeseed, sunflower, coconut oil, palm oil and less common raw materials. Characteristics of vegetable fats. Technology for obtaining fats and oils. Technology for refining, hydrogenation, fractionation and interesterification of oils/fats. Technology for the production of hardened fats and margarines. 9. Food use of fruits and vegetables. Technology for the production of compotes, freezing and drying of fruits, production of jelly products from fruits. Food use of vegetables and legumes. Technology for processing beans and peas (types of products and technology for their production). Technology for processing spinach leaves and tomatoes. Technology of freezing and fermenting vegetables. 10. Importance of potatoes. Factors influencing the food use of potato tubers. Classification of potatoes in terms of cooking types. Principles of labeling potatoes for consumption. Potato products and their production technology. 11. Raw materials for coffee production (brief description of the most important types), description of the fruit and its harvest. Processing of coffee cherries into green coffee (wet/semi-dry/dry method). Coffee roasting, grinding and packaging. Production of black tea (raw materials and technology: loose, bagged). Production of green tea (raw materials and technology: Japanese method/Chinese method), Oolong, Pu-erh. 12. Production of pressed and macerated fruit juices (raw materials, technological process). Define fruit juices, nectars and fruit drinks and describe the technology of lemonade production. 13. Malt production, raw materials for beer production (water, malt, hops, yeast) and beer production technology (malt grinding, sieving, mashing, straining, hop plant, wort line, fermentation, maturation, final beer treatment). Beer categorization (table, draft, lager, full, strong, low-alcohol, non-alcoholic). 14. Raw materials for wine production (plant, grape description, table/wine varieties, blue/green varieties). Define the terms sugar content and residual sugar. Wine categorization. Describe wine production technology. 15. Raw materials for alcohol production and their treatment and fermentation. Continuous distillation and discotinual distillation. Production of fruit spirits, Whiskey/Whisky and brandy (Cognac, Armagnac), Calvados, vodka and rum. Production of spirits "cold way" (production of liqueurs and their examples).
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Learning activities and teaching methods
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- 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 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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| 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 Praha, 2012. ISBN 978-80-7418-145-0.
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KOSAŘ., K. a kol. Technologie výroby sladu a piva. Brno: VÚPS, 2003. ISBN 80-902658-6-3.
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OFOAKWA, E.O. Cocoa Production and Processing Technology. CRC Press, 2014. ISBN 9781466598249.
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PRUGAR., J. (ed.). Kvalita rostlinných produktů na prahu 3. tisíciletí. Brno: VÚPS, 2008. ISBN 9788086576282.
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