The science and technology behind the functionality of major Canadian cereal grains and grain legumes for food and beverage. Grains covered include wheat, barley, oats peas, beans, and lentils in the context of their processing into products such as bread, pasta and beer, and foods high in dietary fibre. Details are presented on the differing physical and chemical attributes of grains to make quality products with focus on the roles of protein, starch, and non-starch polysaccharides [3 credits]
The science and technology behind the functionality of major Canadian cereal grains and grain legumes for food and beverage. Grains covered include wheat, barley, oats peas, beans, and lentils in the context of their processing into products such as bread, pasta and beer, and foods high in dietary fibre. Details are presented on the differing physical and chemical attributes of grains to make quality products with focus on the roles of protein, starch, and non-starch polysaccharides [3 credits]
