AG60119: Physics And Chemistry Of Grains
| AG60119 | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Course name | Physics And Chemistry Of Grains | ||||||||||||||||||||
| Offered by | Agricultural & Food Engineering | ||||||||||||||||||||
| Credits | 4 | ||||||||||||||||||||
| L-T-P | 3-1-0 | ||||||||||||||||||||
| Previous Year Grade Distribution | |||||||||||||||||||||
| |||||||||||||||||||||
| Semester | Autumn | ||||||||||||||||||||
Syllabus
Syllabus mentioned in ERP
Grain: basic composition, chemical structure of components and functionality; Organization of different fractions in cereals, pulses and oil seed; Flow characteristics of grains, physical, rheological, thermal, electrical and optical properties of cereals, pulses and oil seeds and their applications to processing, storage and handling. Starch-isolation, characterization, modifications, gelatinization, hydrolysed products and their practical applications; Cellulose -structure, modification and their applications in foods. Proteins from different grains and their functional characteristics. Basics of interactions involved in specialty food products made from cereals Wheat flour strength and hydration characteristics -application in bread, biscuits, cookies and cake making; Mechanism in puffing of cereals and various methods applied for puffing, texurised food products- their stability and micro-structure in relation to inter-molecular and intra-molecular interactions.