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No offerings have been identified for this subject in 2018

FDS400 Technology of Cereals (8)

Abstract

This subject considers the technology of cereals and food production from cereals.

+ 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.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Wine and Food Sciences

Enrolment restrictions

Restricted to students enrolled in the B App Sc (Food Science) Honours Course

Learning Outcomes

Upon 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.

Syllabus

The 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 2018 CSU Handbook was accurate at the date of publication: 24 November 2017. The University reserves the right to vary the information at any time without notice.