ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10155f16Semester: 2016/2017 summer
Name: Bakery and Confectionery Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr hab. inż. Anna Czubaszek
Language of instruction: Polish
Learning outcomes: Knowledge: Student after completing the course is able to characterize the quality and suitability of grains for the production of flour for the baking and confectionery industry - knows the basic manufacturing technologies of some bakery and confectionery products - knows the ways of eliminating microbiological defects of bread. Skills: Student knows how to use the laboratory measuring equipment - uses appropriate methods of qualitative evaluation of grain, flour and bread - properly interprets the results of the conducted analyzes.
Competences: Social skills (attitude): Student shows responsibility for the entrusted equipment - shows care about the workstation - works in a team.
Prerequisites: Chemistry, Biochemistry, Microbiology, Theory of machines and euipment for food industry, General food technology.
Course content: Production and use of cereals. Structure and chemical composition of grains. Milling technology. Production and consumption of bread and its nutritional value. The raw materials used in the bakery and confectionery production. The preparation and fermentation of wheat, rye and wheat-rye dough. Manufacturing technology of puff pastry, shortbread and sponge cake. Bacterial infections of bread and pastry.
Recommended literature: 1. Ambroziak Z. Produkcja piekarsko-ciastkarska. Część I. WSiP, Warszawa, 2012. 2. Ambroziak Z. Produkcja piekarsko- ciastkarska. Część II. WSiP, Warszawa, 2012. 3. Dojutrek Cz., Pietrzyk A. Ciastkarstwo. WSiP, Warszawa, 2005. 4. Analiza zbóż i przetworów zbożowych, Red. Jakubczyk T., Chaber T., Skrypt SGGW-AR, Warszawa 1983. 5. Bartnik M., Jakubczyk T. Surowce w piekarstwie. WSiP Warszawa 1998. 6. Czasopisma: Przegląd Zbożowo-Młynarski, Przegląd Piekarski i Cukierniczy, Przemysł Spożywczy, Cukiernictwo, Cereal Chemistry, Journal of Food Science, fresh & cool market
Assessment methods: Completing of laboratory courses, reports,written exam
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