Infoagro

En línea

Cereal industry and derivatives

Spanish

4

C-vet

Informal

This course develops the theoretical and practical foundations necessary for the knowledge of the different processes as well as industries derived from cereals. Despite the fact that it is difficult given the diversity and heterogeneity of the cereal processing industries, the objective is to delve into the most relevant industries that have cereals as raw material, delving into each of the phases that are carried out. The course is divided into three blocks: a first block in which the general aspects of cereals are studied, made up of the first three topics and two more blocks, one of them dedicated to the primary transformation industries in which the processes are detailed. both the flour and semolina industry, also devoting a topic to the rice industry. The third and last block is dedicated to the second transformation industries and it covers in depth the processes of making bread, beer and pasta.

Cereals, wheat, triticum vulgare, corn, zea mays, rice, aryza sativa, barley, hordeum vulgare, oats, avena sativa, rye, secale cereale, triticale, sorghum, millet, grasses, plant, monocot, grains, flour, flakes, germ, buckwheat, proteins, sugars, fats, mineral salts, starch, vitamin B, vitamins PP, fiber, cellulose, hemicellulose, lignin, whole food, barley two races, barley four races, barley six races, hordeum distichum, hordeum tetrastichum, hordeum hexastichum, carbohydrates, inflorescence, spike spikelet, panicle, albumen, cuticle, mesocarp, endosperm, seed, epiblast, scutellum, cotyledon, grinding, harvest, malting, germination, dryer, pre-cleaning, hopper, dryerization, screening, silo, grits , miller value, white bread, rye bread, cabuyas, silage, buckets, tarara, bran, triaverjones, semolinas, sasaje, middlings, sifting, paddy rice, cargo rice, white rice, parboiled rice, parboiled rice, malting, malt , beer, threshing, rachis, malting barley, harrowing, malas pilsner, dark malts, pasta, dough, kneading, extrusion, gluten, texturometer, viscoelastograph, mashing, alcoholic fermentation, yeast, ale, lager beer, hops, humulus lupulus , Pilsen beer, must, bagasse, flavor, saccharomyces cereviseae, bread-making flour, Chopin alveograph, tenacity, rounding, rheological properties, wound, scrunched, vitreous grains, verdet, plansinfter, cereal industry, cereal transformation.

235

Private certification

Continuously

120 hours

Cereal production. Primary cereal industry. Ceral secondary industry

Crop and livestock production

No conditions

Knowledge on cereals