- Docente: Giangaetano Pinnavaia
- Credits: 4
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
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Corso:
First cycle degree programme (L) in
Food Technology (cod. 8528)
Also valid for Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)
Learning outcomes
The aim of course is to provide the knowledge of cereal compartment, the technological processes and quality control about raw materials production (flours, semolina, etc.), and their products (bread, pasta and bakery products)
Course contents
The cereal production in the world and Italy. Wheat grain structure, composition and functionality. Proteins: gluten compositions, proteins and breadmaking and pasta quality Carbohydrates: monosaccharides, disaccharides and oligosaccharides, starch, pentosans. Milling process. Quality criteria of milling products. Dough rheology and chemistry: physical dough testing instruments (Brabender farinograph, Chopin alveograph, etc.), influence of physical, chemical factors (work, time, temperature, water, oxidizing agents) on dough properties, influence of four or semolina components. Breadmaking and pasta quality relationship to properties of cereal components. Technological, chemical and physical aspects of bread and pasta production. Other cereal and starchy products. Extrusion cooking applications. Rice processing.
Readings/Bibliography
· Lesson notes and bibliographic material provided by the teacher during the course.
· B. Carrai , Arte bianca (materie prime, processi e controlli), Il Sole 24 ore Edagricole, Bologna, 2010.
· P. Giorilli, S. Lauri, Il pane: un'arte, una tecnologia, Franco Lucisano Editore -Zanichelli, Milano, 1996.
· T. Lanza , Tecnologia e pratica per la produzione dei biscotti, Chiriotti Editore, Pinerolo, 2006.
· G. Mondelli , Essiccazione statica della pasta, Edizioni Avenue media, Milano-Bologna, 2009.
· L. Milatovic, G. Mondelli , La tecnologia della pasta alimentare, Chiriotti Editore, Pinerolo, 1989.
Teaching methods
Lectures and seminars
Practical class in laboratory
Visits to specific area companies
Assessment methods
Tests written at the half and end of course or written examination and report at the end of course.
The assessment of learning is through a final written exam of 2 hours, during which it is not allowed to use books, notes, computer media.
The written test will contain a series of multiple choice and open questions. The test aim at assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The final grade is of thirty.
Teaching tools
PC and material that will be supply by the teacher and available on the web
Equipments and materials in lab.Office hours
See the website of Giangaetano Pinnavaia