This subject considers the technology of cereals and food production from cereals.
No offerings have been identified for this subject in 2019.
HD/FL
One session
School of Wine and Food Sciences
Restricted to students enrolled in the B App Sc (Food Science) Honours Course
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 CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.