Ivannikova Natali
Master of engineering and technology, Lecturer, «Technology of food products, processing industries and biotechnology» Department, M.Kh.Dulaty Taraz Regional University
Bread technology
DulatyUniversity
Запись на курс закрыта
Brief information about the course "Bread technology"
The purpose and objectives of the course: To study the technological modes and parameters of the production of bread and bakery products.
Know the characteristics, properties, quality requirements of the basic and additional raw materials used of bread production.
Demonstrate knowledge in the field of biochemical and microbiological processes in preparation of bread. Understand basic concepts and methods of bread technology. The operation sequence of the main technological schemes.
Calculation and analysis of the process, to determine the optimum process parameter, calculation of process and design the process.
Make necessary technological calculations, choose the most efficient technological equipment, guide production technology.
To study this course, students could: know the General laws of the dough preparation process
Pre-requisites: Assortment and indexes of quality of food products, Food Biotechnology 1, Basics biotechnological production
Author
Frequently asked questions
Would I get a certificate if I complete the course?
The certificate is not provided
Do I need an additional software for this course?
You don't need any additional software.