課程資訊
課程名稱
穀物原料及加工
Cereal Material and Processing 
開課學期
100-2 
授課對象
生物資源暨農學院  農業化學系  
授課教師
賴喜美 
課號
AC5034 
課程識別碼
623 U3550 
班次
 
學分
全/半年
半年 
必/選修
選修 
上課時間
星期四1,2(8:10~10:00) 
上課地點
農化一第六-1 
備註
實習課週六上午10:00在加工實驗室進行;修畢生材或食化者優先。
限學士班三年級以上
總人數上限:12人 
Ceiba 課程網頁
http://ceiba.ntu.edu.tw/1002CST 
課程簡介影片
 
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課程大綱
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課程概述

This course includes 2 hr-lecture and one laboratory every week. The cereal chemistry, properties, processing, and products, mainly wheat and rice products, will be introduced. Through the training and practice in the laboratory, the analysis of flour properties, bakery products and cereal products processing will be carried out.  

課程目標
Cereals is the most important crops, which provide the staple food for human, especial the wheat and rice. Various wheat and rice processed products are available in markets. The qualities of products depend on the properties of ingredients and processing. This course will provide the knowledge related to the cereal science and baking science and the technological training and practice of bakery products making and cereal processing. 
課程要求
The students are suggested to take either Food Chemistry or Chemical Analysis of Biomaterials or related courses first. 
預期每週課後學習時數
 
Office Hours
 
參考書目
1.Hui, Y. H. 2006. Baking Science and Technology. Blackwell Publishing Co.,
Ames, Iowa, USA.
Chapter 1. Bakery Products: Science and Technology (Lai HM and Lin TC)
Chapter 13. Mixing, dough making, and dough makup (Haegens N)
Chapter 17. Manufacture (Bread) (Zhou W and Therdthai N)
Chapter 19. Enzymes in breadmaking (Goesaert H, Gebrucers K, Courtin CM, Brijs
K and Delcour JA)
Chapter 22. Cake manufacture (Conforti FD)
Chapter 23. Cracker manufacture (Yoneya T and Nip WK)
2.Cauvain SP and Young LS. 2007. Technology of Breadmaking. 2nd Ed. Springer
Science.
3.Manley D. 2000. Technology of biscuit, cracker, and cookies. 3nd Ed. Boca
Raton : CRC Press ; Cambridge, England: Woodhead Pub.
4.Manley D. 2001. Biscuit, cracker, and cookie recipes for the food industry.
Boca Raton : CRC Press ; Cambridge, England: Woodhead Pub.
5.Owens G. 2001. Cereals processing technology. Boca Raton : CRC Press ;
Cambridge, England: Woodhead Pub.
6.Cauvain SP and Young LS. 2008. Bakery food manufacture and quality : water
control and effects. 2nd Ed. Chichester, West Sussex ; Ames, Iowa : Wiley-
Blackwell.
7.Smith JP, Daifas DP, El-Khoury W, Koukoutsis J and El-Khoury A. 2004. Shelf-
life and safety concerns of bakery products—A review. Critical Reviews in
Food Science and Nutrition 44:19-55.
8.Cauvain SP. 2001. Baking problems solved. Boca Raton : CRC Press ;
Cambridge, England : Woodhead Pub.

 
指定閱讀
 
評量方式
(僅供參考)
   
課程進度
週次
日期
單元主題
第1週
2/23  課程介紹與實驗分組;
課程介紹與實驗分組;小麥、磨粉及麵粉規格
Lab 1:麵粉性質測定 
第2週
3/01  烘焙計算
Lab 2:麵包製作(1) 
第3週
3/08  麵包製作
杜鵑花節暨系博覽會(Lab暫停) 
第4週
3/15  麵包製作之功能性添加物(I)
Lab 3:麵包製作(2) 
第5週
3/22  麵包製作之功能性添加物(II)
2011台北國際烘焙暨設備展(03/22-03/25) 
第6週
3/29  麵包製作之功能性添加物(III)
Lab 4:麵包製作(3) 
第7週
4/05  蛋糕製作
Lab 5:蛋糕製作(1) 
第8週
4/12  蛋糕配方
Lab 6:蛋糕製作(2) 
第9週
4/19  化學膨大劑 蛋糕裝飾材料
Lab 7:蛋糕裝飾 
第10週
4/26  餅乾配方與製作
Lab 8:餅乾製作 
第11週
5/03  點心製作
Lab 9:派及泡芙製作 
第12週
5/10  Lab 10:操作考試實習(一) 
第13週
5/17  課堂課考試(50%) 
第14週
5/24  Lab 11:操作考試實習(二) 
第15週
5/31  Lab 12:操作考試實習(三) 
第16週
6/07  操作考試