Course Description

42-452 Cereal Technology W(2-3)

The technology and chemistry of the principal cereals; kernel structure and its chemistry with respect to the technological characteristics and nutritive value. Processing of wheat, corn, sorghum, rice, oats and barley; utilization of products and by-products. Bread-making process, dough rheology and technology; breakfast cereals and protein-enriched cereal products. (Offered in even-numbered years.)

Prerequisites: 19-258.

Course Profile

1998-99 Undergraduate Calendar