LP 41042 Cereal Science and Technology

Advanced 0(0 Ratings) 0 Students enrolled English
Created by Prof. Anil Gunarathna
Last updated Sat, 11-Sep-2021
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Course overview

Wheat production processing and utilization

  • Origin and Production
  • Wheat trade and consumption
  • Classification and grading
  • Wheat processing

Rice production processing and utilization

  • Origin and Production, rice type and their determination
  • Rice milling
  • Rice quality and grading standard
  • Rice parboiling,
  • Utilization of rice as food and feed, production

Processing and utilization of corn

  • Origin and Production
  • Types and composition
  • Quality and grading standard
  • Utilization as food and feed
  • Corn milling

Production, processing, and utilization of sorghum

  • Origin and Production
  • Composition
  • Industrial utilization of sorghum
  • Processing for livestock feed

Cereal carbohydrate

  • Properties of starch and non-starch polysaccharides,

Cereal proteins

  • Composition and properties of proteins

Cereal lipids

  • Free and bound lipids.
  • Non-starch lipids
  • Free fatty acids composition
  • Nonsaponifiable lipids
  • Lipids in structural parts

Minor constituents

  • Vitamins
  • Minerals
  • Enzymes
  • Pigments
  • Related nutritional components

Breads, and yeast-leavened bakery products

  • Bread- baking industry trend
  • Dough processing
  • Production steps of bread
  • Bread quality parameters
  • Processing of other yeast-leavened products (bun rolls, noodles) and their quality parameters

Cereal-based snaked products

  • Cookies and biscuits
  • Extruded snacks and other cereal snacks
  • Malted cereals their Production and uses
  • Malting process
  • The brewing process
  • Baking applications
  • Malts in distilled spirits

Health beneficial compounds in cereals

  • Health-beneficial phytochemicals in cereal
  • Cereal resistant starch.

What will i learn?

  • The science of Bread making
  • Rice quality (white/milled rice)
Requirements
  • Computer/Smartphone
  • Stable Internet Connection
  • A Notebook
Curriculum for this course
2 Lessons 00:15:31 Hours
Section-01
2 Lessons 00:15:31 Hours
  • The science of Bread making
    00:05:30
  • Rice quality (white/milled rice)
    00:10:01
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About instructor

Prof. Anil Gunarathna

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