FST 353/7293  PROCESSING OF CEREALS, PULSES AND OILSEEDS

Unit I (12 Lectures)

Wheat: Composition of grain and environmental effects on its composition. Types of wheat Enzymes of wheat and their role in the manufacture of wheat products. Principles of wheat milling, conventional and turbo milling. Aging of flour, by-products. Chemical improvers-bleaching and maturing agents. Principles of baking; bakery ingredients and manufacture of wheat products-bread, biscuits etc. Principles of extrusion cooking, pasta goods and processed cereal foods.   

Unit II (8 Lectures)

Rice: Composition, types of proteins, starch content, amylose and amylopection fractions. Rice milling operations . Cooking quality, by-products of rice milling and their utilization, processed and prepared products based on rice.  Parboiling of rice- technology and effect on quality characteristics; aging of rice - quality changes.

Unit III(7 Lectures)

Corn: Composition, processing of corn for manufacture of corn grits, meal and flour, manufacture of corn flakes, corn syrup, corn starch.

Sorghum: Chemical composition, refining method and nutritive value.  

Unit IV (6 Lectures)

Pulses: Composition, anti-nutritional factors, processing methods; wet & dry milling and modern milling methods.  

Unit V (8 Lectures)

Oilseeds: Extraction and refining of oil; processing of oilseeds as protein concentrates and isolates. Properties and uses of oilseed meals, technology   of texturized vegetable protein; Low cost protein foods from oilseeds.

References

1.Chakrabarty MM. 2003.  Chemistry and Technology of Oils and Fats.Prentice Hall.

2.Hoseney RS. 1994. Principles of Cereal Science and Technology. 2nd

3.Kulp K & Ponte GJ. 2000. Handbook of Cereal Science and Technology. 2nd Ed.  Marcel   Dekker.

4-PHT of cereals pulses and oilseeds-A.Chakravarty

5. Food Science --- NN  Potter

6. Foods: Facts and Principles

by N. Shankuntala Manny and M. Shadaksharaswamy