This course deals with the introduction of Cereals (Rice, Wheat, Corn, Sorghum, Rye: Morphology, Structure, Composition), Types of Milling (Wet and Dry), Cereal products (corn flakes, starch and its hydrolyzed syrups) and Bakery products (Bread, Biscuits, Cookies, Cake, Pastry) etc.
Course Objectives:
1) To have knowledge of different cereal grains produced and used worldwide
2) To characterize the chemical composition of cereal grains and their functional properties
3) To understand the processes of dry, wet and modern milling technology of cereals
4) To knowledge of processing of bakery products
- Teacher: Vaibhav Bage.DOT