Academic Year 2016/2017 - 2° Year - Curriculum TECNOLOGIE DELLE INDUSTRIE ALIMENTARI
Teaching Staff: Biagio Fallico
Credit Value: 6
Taught classes: 32 hours
Term / Semester:

Learning Objectives

The Module, through the application of laboratory practical tasks, is aimed to give the tools, using knowledge acquired in the different disciplines, useful for food production. In particular, the student, through the modification of each ingredient, the understanding of the role and interactions with other ingredients, will be asked to assess both the changes in the properties of the intermediate food product and the quality of finished products.

Time will be given to the preparation of different bakery products and related dough and still beverages juices based.

Detailed Course Content

Role of the ingredients in the dough preparation





dough preparation

shortbread pastries

Correction of Basic Dough, use of eggs.

Study and preparation Dough puff

Dough Yields, productivity Calculation

Preparation Yeast: Definition of DY ,

French system and the American system

Rating strength, acidity


Bread baking :

Attitude flour

Methods of bakery ( direct, indirect , reporting )



Attitude flour,


Defects and quality of the finished product.


Beverage industry

Preparation of basic syrups (° Brix , replacing sugar , viscosity)

Flavourings and colourings .

Textbook Information

- Appunti delle Lezioni

- Manley’s Technology of Biscuits, Crackers and Cookies, D. Manley, Woodhead Publishing

- Ingredient Interactions, A.G. Gaonkar, Marcel Dekker Onc.

- The soft Drinks Companion, M. Shachman, CRC Press

- Biotecnologia dei prodotti lievitati da forno, M. Gobetti e A. Corsetti, CEA

- Manuale di Panificazione. Tecnologie e laboratorio, ingredienti e aspetti nutrizionali, normativa di riferimento, L. Frati, HOEPLI