No offerings have been identified for this subject in 2017
FDS400 Technology of Cereals (8)
Abstract| This subject considers the technology of cereals and food production from cereals. |
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+ Subject Availability Modes and Location
Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: FDS400
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject information| Duration | Grading System | School: |
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| One session | HD/FL | School of Wine and Food Sciences |
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Enrolment restrictions| Restricted to students enrolled in the B App Sc (Food Science) Honours Course |
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Learning OutcomesUpon successful completion of this subject, students should:
have an understanding of:
- the structure, chemical composition and storage of cereals;
- milling of grains;
- rice, oat and barley processing;
- malting and brewing;
- yeast leavened products;
- soft wheat products, pasta and noodles;
- grains used in breakfast cereals and snack foods. |
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SyllabusThe subject will cover the following topics:
An advanced treatment of the following topics:
-the structure of wheat, corn, rice barley, rye, oats and other cereals
-the constituents of cereals including chemical and physical properties of the wheat proteins - albuinins, globulins, gliadins and glutenins; starch and damaged starch, * - glucans
-storage of cereals, weather damage to constituents
-milling of cereals (wheat, corn and rice), and products of milling, (bran and fibre properties)
-processing of other cereal grains (oats and barley)
-malting and brewing, including the action of * and * amylase on starch, diastatic power
-yeast-leavened products (bread making etc), dough rheology and dough strength
-soft wheat products (biscuits, cakes etc)
-pasta and noodles (flours and production)
-snack foods and breakfast cereals
-common methods of analysis: near infrared spectrophotometry, viscometry
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The information contained in the 2017 CSU Handbook was accurate at the date of publication: 25 August 2017. The University reserves the right to vary the information at any time without notice.
