Nome da Atividade
Grain processing technologies (Tecnologia de industrialização de grãos)
CÓDIGO
0220063
Carga Horária
68 horas
Tipo de Atividade
DISCIPLINA
Periodicidade
Semestral
Modalidade
PRESENCIAL
Unidade responsável
CARGA HORÁRIA TEÓRICA
4
CRÉDITOS
4
FREQUÊNCIA APROVAÇÃO
75%

Ementa

Consumer trends in food consumption. Overview of grain production, consumption and industrial technologies. Industrialization of pulse foods. Fermentation. Wheat processing. Baking and dough rheology, cakes, pastries, muffins and bagels. Cookies, biscuits and crackers. Extrusion processing for pasta and expanded extrudates production. Corn processing. Oat processing. Emerging technologies for improving nutritional properties of grains and derivatives. Fortification of grain-based foods. Oilseeds processing. Soy concentrates and isolates. Coffee processing and quality. Rice processing.

Objetivos

Objetivo Geral:

Consumer trends in food consumption. Overview of grain production, consumption and industrial technologies. Industrialization of pulse foods. Fermentation. Wheat processing. Baking and dough rheology, cakes, pastries, muffins and bagels. Cookies, biscuits and crackers. Extrusion processing for pasta and expanded extrudates production. Corn processing. Oat processing. Emerging technologies for improving nutritional properties of grains and derivatives. Fortification of grain-based foods. Oilseeds processing. Soy concentrates and isolates. Coffee processing and quality. Rice processing.

Conteúdo Programático

Consumer trends in food consumption

Overview of grain production, consumption and industrial technologies around the world

Industrialization of pulse foods – green beans, dry beans, canned beans, sprouted beans and fermented pulses

Innovative technologies of pulses processing – quick-cook dehydrated pulses, pulse roasting, dielectric heating, pulsed electric field treatment, high-pressure processing, irradiation

Fermentation: origins and applications, historical background, factors affecting fermentation, food safety and nutritional implications, flours/porridges/beverages examples, soy based fermented foods

Wheat processing – grain quality, semolina quality, wheat milling, mill products and their uses, wheat segregation, flour treatments and additives, food safety

Baking and dough rheology, cakes, pastries, muffins and bagels

Cookies, biscuits and crackers – processing and factors that affect quality parameters and consumer’s acceptability

Extrusion processing for pasta and expanded extrudates production – extrusion parameters and their effects on end-product quality, pasta quality, expanded extrudates quality, research achievements and trends

Corn processing – QPM maize, dry-milling, wet-milling, corn flakes production and processing parameters

Oat processing – major uses in food industry, processing and quality requirements

Emerging technologies for improving nutritional properties of grains and derivatives

Fortification of grain-based foods – criteria for food fortification, methods for cereal fortification, compounds used as a source of minerals and vitamins, future prospects

Oilseeds processing – oil extraction and refining, utilization of co- or by-products, oxidative quality of soybean oil, rice and maize oil quality, food uses of refined oils

Soy concentrates and isolates – functional properties, nutritional properties and food applications

Coffee processing and quality

Rice processing – conventional and advanced processing, parboiling, Chinese food uses of rice, quality traits, instant cooking rice, pigmented rice, aromatic rice quality

Exams

Bibliografia

Bibliografia Básica:

  • Colin Wrigley, Harold Corke, Charles Walker. Encyclopedia of grain science. Elsevier, Academic Press. 2004. 1392 p.
  • Colin Wrigley, Ian Batey, Diane Miskelly. Cereal grains: Assessing and maintaining the quality. Elsevier. 2017. 832 p.
  • Jim Smith, Edward Charter. Functional food products development. Blackwell Publishinf Ltd. 2010. 307 p.

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