LABORATORY OF FOOD TECHNOLOGIES AND FORMULATIONS

The course, through the application of case studies in the laboratory, provides the tools for the transfer of knowledge acquired in the various disciplines for the production of food. In particular, the student, through the modification of each individual ingredient, of the understanding of the role and of the interactions with other ingredients, will have to evaluate the changes in the properties of the production intermediates, the plants to be used and the quality of the finished products. Ample space will be given to the preparation of different bakery products and related doughs and beverages flat based juice.

Lectures and laboratory demonstrations

Role of ingredients in the preparation of dough

• Water
• Salts
• Proteins
• Fats
• Doughs Preparation
• Short crust pastry: basic dough preparation
• Base dough Correction, employ of different types of eggs.

Study and preparation of dough for short crust pastry
Performance of doughs, calculation of hourly productivity
Leavened preparation
Yeast preparation: Definition DY,
French and American system
Evaluation of strength and acidity

Baking:

• Suitability for bread making of the flour
• Baking technology

Pasta-making

• Suitability for pasta making of the flour
• Process
• Defects and quality of the finished product

Beverage industry
Preparation of basic syrups (° Brix, substitution of sugars, viscosity)
Artificial flavoring and coloring

• Lesson notes
• Manley’s Technology of Biscuits, Crackers and Cookies, D. Manley, Woodhead Publishing
• Ingredient Interactions, A.G. Gaonkar, Marcel Dekker Onc.
• The soft Drinks Companion, M. Shachman, CRC Press
• Biotecnologia dei prodotti lievitati da forno, M. Gobetti e A. Corsetti, CEA
• Manuale di Panificazione. Tecnologie e laboratorio, ingredienti e aspetti nutrizionali, normativa di riferimento, L. Frati, HOEPLI