208-744 Cereal, Legume and Oilseed Technology
Origin, classification and structure of cereals, legumes and oilseeds; chemistry and nutritional importance of proteins, carbohydrates and lipids in cereals; harvesting, drying, storage and pre-processing; grain milling: dry and wet; cereal flour quality; baking technology: principles, ingredients, product types, processes, storage and preservation; pasta and breakfast cereals: raw materials, products and processing; food legumes: pulses as sources of proteins, carbohydrates, fibre and other nutritionally beneficial components as well as antinutritional factors; processing; specialty products: |
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snacks, milk imitations and other dairy substitutes, protein isolates and concentrates; oilseeds: source of oil and proteins, extraction and refining of oils, oil specialty products: margarine, mayonnaise, salad dressing, fat substitutes etc; waste management issues; future developments in products and processes. This subject is taught by Stirk Kyle |
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