31580 - Technology of Cereals and Derivates

Learning outcomes

Upon successful completion of the course, students will have acquired knowledge of: a) the characteristics of the main cereal grains and their primary processed products; b) the manufacturing processes of leavened and unleavened bakery products, dried and fresh pasta, and other cereal-based products such as snacks and breakfast cereals; c) analytical methodologies for the quality control and characterization of raw materials, intermediate products, and finished cereal-based products.

Course contents

The cereal sector: Global production, consumption, and market trends of cereals. Overview of the main technological processes used in cereal processing and the products obtained. Particular emphasis will be placed on the supply chains of common wheat (Triticum aestivum) and durum wheat (Triticum durum), whose grains and derived products play a key role in national and international agriculture, economy, and nutrition.

Cereal kernels: Morphological, physical, and chemical characteristics of the kernels of the main cultivated cereal species. Classification criteria for different wheat varieties.

Properties of the main cereal kernel components (with particular emphasis on wheat): Starch: structure and properties, gelatinization and retrogradation phenomena.

Proteins: classification and properties of the different protein fractions; wheat proteins and gluten formation; methods for evaluating gluten quality and functional properties.
Minor components: non-starch polysaccharides, sugars, enzymes, lipids, and minerals.

Milling process: Flours and semolina: legal definitions and quality characteristics. The milling process. Quality parameters of flours and semolina and methods for their evaluation.

Leavened bakery products: The baking industry and the production of soft and dry leavened bakery products: market structure, production, and consumption.

Legal definitions and quality characteristics of bakery products.
Bread production: formulations; traditional processing schemes (straight dough, sponge-and-dough, sourdough) and innovative technologies (continuous processing and pre-fermentation systems).
Mixing operations and mixing equipment; biological, chemical, and physical leavening.
Baking process and related physical and chemical changes.
Introduction to material balances and production yields.
Bread staling and quality deterioration (staling, moisture redistribution, etc.).
Sweet bakery products, soft bakery products, and biscuits.

Production of dried and fresh pasta: Production and consumption trends. Legal definition and quality characteristics of pasta. Manufacturing process of dried pasta: general process flow; dough mixing, extrusion under pressure, drying, and related phenomena; equipment (continuous presses and dryers) and technological innovations; material balances and production yields.

Fresh and filled pasta production: main technological differences compared with dried pasta manufacturing.
Pasta cooking: physicochemical changes during cooking and evaluation of cooked pasta quality. 

Methods for evaluating the functional, physical, and rheological properties of flours, doughs, and cereal-based products.

Physical testing of dough using instruments such as the Brabender Farinograph and the Chopin Alveograph.
Kieffer extensibility test, image analysis, colorimetry, introduction to Differential Scanning Calorimetry (DSC), and rheological characterization of dough.

Laboratory activities

Hands-on laboratory sessions covering the analytical techniques discussed during the course.

Readings/Bibliography

Weibiao Zhou et al. (eds.), Bakery Products Science and Technology, 2nd ed., Wiley, 2014.

S.P. Cauvain & L.S. Young, Technology of Breadmaking, Springer

R.C. Kill & K. Turnbull (eds.), Pasta and Semolina Technology.

Teaching methods

The course consists of lectures, seminars, laboratory sessions, and technical visits to companies operating in the cereal processing sector.

Students will also complete a group project involving the preparation of a report and oral presentation on a selected cereal-derived product.

Considering the teaching activities adopted, attendance requires completion of Modules 1 and 2 through the University's e-learning platform and participation in Module 3 on health and safety in study and laboratory environments. Information on schedules and attendance procedures for Module 3 is available on the Degree Programme website.

Assessment methods

Student learning is assessed through a final written examination. During the examination, the use of books, lecture notes, electronic devices, or other supporting materials is not permitted, except where specific accommodations are approved (e.g., for students with Specific Learning Disorders).

The group project and presentation contribute 30% of the final course grade.

For the preparation of the presentation, limited, declared, and non-substantive use of artificial intelligence (AI) is permitted for support activities such as summarization or language refinement. The substantial use of AI for generating the presentation content is not permitted.

The written examination consists of multiple-choice and open-ended questions designed to evaluate students' knowledge and understanding of all topics covered during the course.

Final grades are expressed on the Italian 30-point grading scale (out of 30). Grades are officially recorded on the dates published in AlmaEsami. Students may review their examination and request clarification regarding the assessment.

Students with Specific Learning Disorders (SLD) or temporary or permanent disabilities are encouraged to contact the University's Disability and SLD Support Office (https://site.unibo.it/studenti-con-disabilita-e-dsa/it ) well in advance. Any proposed accommodations must be submitted to the course instructor at least 15 days before the examination and will be evaluated according to the learning outcomes of the course.

Teaching tools

Lecture notes, and additional teaching materials provided by the instructor and made available through online resources indicated during the course.

Office hours

See the website of Urszula Tylewicz