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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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Includes:
00:15:31 Hours On demand videos
2 Lessons
Access on mobile and tv
Full lifetime access
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