Cereal industry, the interplay of formulations and processes... for an infinite number of products

This module aims to

Describe and explain the characteristics of raw materials (wheat, corn, rice) and the technological principles associated with cereal processing. Construct, justify and recommend new technological itineraries
Understand the heat transfer phenomena (conduction, convection) taking place inside an empty oven, and the influence on these transfers in the presence of a variable number of cookies.
While working on cookie production, put into practice mixing plans and experimental plans, follow up baking and analyze the influence of ingredients on the characteristics of the finished product (organoleptic qualities, texture, preservation).
Measure temperatures in situ (inside the oven and the cookie) with image acquisition and (small) image processing.
Use temperature profiles from a thermal model of the oven to identify exchange coefficients using Excel.

This module is of interest to students wishing to work in the cereals sector (pasta, bread, cookies, breakfast cereals and derived products), or in the formulation of (new) cereal-based products.

Biochemistry courses in semesters 5 and 6

20 CM slots (including 3 on your own) + 5TD + 16hTP = 49.33 + restitution slots

Cereals (M. Dols 5 cours +2TD / T Habersetzer 3 cours + 1TD préparation du TP:)


A wide variety of grains and major geopolitical issues
Maize, rice, barley
Wheat, semolina and flour
Histological and chemical composition of the wheat grain
Transformation of wheat into flour and semolina
Properties and storage of flour.
Wheat flour and semolina processing industries
From flour to dough and from dough to bread
Breakfast cereals, pasta, couscous...
Cookies, patisserie
4 TD = exercises in constructing manufacturing diagrams + preparation for practical work


Cooking (J Toutain): 6 slots
Mixing plans 6 slots: online resource (mixing plans/use of R) 3 slots autonomous + 3 slots of support on the project (before implementation and to analyse results). F Arnal
Project 16h (4x4h ) reflection on the experimental plan preparation of cookies, baking (different ovens possible), analysis then shaping and restitution of results: madeleines production according to different ingredient mixing plans, different baking tests and follow-ups (4h), texture analysis behind, aw, sensory analysis: Habersetzer/ J. Toutain/M. Dols/F. Arnal

References
Biotransformation des produits céréaliers, B. Godon, TEC et DOC 1991
Le grain de blé, composition et utilisation, P. Feillet, INRA Edition 2000