Cereal Technology Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective III) detail syllabus for Food Technology (Food Tech), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (FD8009), Category (PE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 6th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective III subjects do refer to Professional Elective III. The detail syllabus for cereal technology is as follows.
Course Objective:
- The course aims to develop the knowledge of students in the area of Cereal processing and technology.
- This is necessary for effective understanding specific aspects of food processing related to these foods.
- This course will enable students to appreciate the application of scientific principles in the processing of these materials.
Unit I
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Unit II
Wheat and Rice
Wheat: Morphology, Physicochemical properties, Wheat Quality, Wheat Milling, quality aspects of flour, wheat proteins and their function, rheology of flour; wheat based baked products – Bread, Biscuit, Cakes, Extruded products, Pizza, Chapatis, malting and malt products; Milling of rice: Conventional Milling, Modern milling, Advantages and disadvantages of milling machineries, By products of rice milling, Parboiling of rice: Aging of rice: Enrichment: – Need of Enrichment, Methods of enrichment, Enrichment levels, fortification of amino acids. -Processed Foods from rice: Breakfast cereals, flakes, puffing, canning and instant rice.
Unit III
Other Cereals
Corn – Morphology, Physico-chemical properties, Corn milling – Wet and dry milling, Milling fractions and modify starches Corn Products – Corn flakes, Corn starch, canned corn products, puffed product; HFCS; Oats- Milling, Oat Products – Steel cut, rolled oats, quick cooking; Rye bread; Traditional and Fermented cereal products
Unit IV
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Unit V
Baked and Extruded Products
Baked foods – chemical dough development, mechanical dough development, sheeting extrusion other rapid methods; Bread staling – theory, manifestation, retardation measures; Indian Confectionery. Extrusion processing – methods and products.
Course Outcome:
On completion of the course the students are expected to
- Be able to understand and identify the specific processing technologies used for cereals
- Understand the application of scientific principles in the processing technologies specific to the materials.
Text Books:
- Matz, Samuel A. The Chemistry and Technology of Cereals as Food and Feed II Edition, CBS, 1996.
- Delcour, Jan A. and R. Carl Hoseney. Principles of Cereal Science and Technology. III Edition. American Association of Cereal Chemists, 2010.
- Kulp, Karel Handbook of Cereal Science and Technology. IIEdition,CRC Press, 2000.
- Morris, Peter C. and James H Bryce Cereal Biotechnology. CRC / Woodhead, 2000
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 6th Sem syllabus for 2017 Regulation.
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