Код курса PārZ3080
Кредитные пункты 12
Общее количество часов324
Kоличество часов лекций50
Kоличество часов семинаров и практических занятий20
æоличество лабораторных работ58
Количество часов самостоятельной работы студента196
Дата утвеждения курса21.03.2018
Разработчики курса
Sandra Muižniece-Brasava
Evita Straumīte
Tatjana Ķince
Dace Kļava
Egita Sproģe
Предварительные знания
PārZ3088,
PārZ3089,
PārZ4014,
PārZ4060,
Учебная литературa
1. Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija; Latvijas Lauksaimniecības universitāte. Rīga: RTU izdevniecība, 2010. ISBN 9789984322339
2. Ауэрман, Л. Я. Технология хлебопекарного производства; 9-е изд., перераб. и доп. Москва : Пищевая промышленность, 2005. 416 c.
3. Segliņš V., Kunkulberga D. Miltu konditorejas izstrādājumu ražošana. Rīga: RTU izdevniecība, 2013, 272 lpp
4. Handbook of cereal science and technology / edited by Karel Kulp, Joseph G. Ponte, Jr. New York :Basel : Marcel Dekker, 2000. IX, 790 p. : ill. Food science and technology ; 99 . ISBN 0824782941
5. Augkopība. Ruža A. red. Jelgava: Latvijas Lauksaimniecības universitāte, 2004. 374 lpp. ISBN 9984596729
6. Breadmaking : improving quality / edited by Stanley P. Cauvain. 2nd ed. Cambridge ;Philadelphia, PA : Woodhead Pub., 2012. xxviii, 802 lpp. : il., tab., diagr. ; 24 cm. Woodhead publishing series in food science, technology and nutrition ; no. 229 . ISBN 9780857090607
Дополнительная литература
1. Wheat: Production, properties and quality / edited by W.Bushuk and V.F.Rasper. London etc.: Blackie Academic and Professional, 1996. XV, 239 p.: ill. , tab. ISBN 0751401811.
2. Frozen and Refrigerated Doughs and Batters. /Ed. Kulp K., Lorenz K., Brummer J. – American Association of Cereal Chemists, Inc. St. Paul, Minesota, USA, 1998. – 280 p.
3. Sluimer P. Principles of Breadmaking. American Association of Cereal Chemists Inc. St. Paul, Minnesota,USA, 2005. – 212 p.
4. Encyclopedia of Food Sciences and Nutrition. Editor-in-chief B.Caballero; L.C.Trugo editors , P.M. Finglas 2nd ed. Amsterdam, etc.: Academic Press, 2003. 10 vol. ISBN 012227055X.
5. Khalil Khan, Wheat Wheat: Chemistry and Technology, 4th Edition , St.Paul, Minnesota: American Association of Cereal Chemists 2009 eBook ISBN: 9780128104545
6. Peter R Shewry Steven E Ullrich, Barley: Chemistry and Technology, St.Paul, Minnesota: American Association of Cereal Chemists, 2016 eBook ISBN: 9780128123690
7. Francis Webster Oats: Chemistry and Technology 2nd Edition, St.Paul, Minnesota: American Association of Cereal Chemists 2011 eBook ISBN: 9780128104521
8. Kaisa Poutanen Per Åman Rye and Health 1st Edition, St.Paul, Minnesota: American Association of Cereal Chemists 2016 eBook ISBN: 9780128122884
9. Weibiao Zhou, Y. H. Hui Bakery Products Science and Technology, 2nd Edition , John Wiley & Sons, Ltd. 2014 ISBN: 978-1-118-79207-0 Online ISBN:9781118792001
10. Hamaker B. R. Technology of Functional Cereal Products 1st Edition, Woodhead Publishing, 2007, 568p. Hardcover ISBN: 9781845691776 eBook ISBN: 9781845693886
11. Wang, Jing, Sun, Baoguo, Cao, RongTsao (Eds.)Bioactive Factors and Processing Technology for Cereal Foods, Springer Singapore, 2019, 259p. ISBN 978-981-13-6167-8 eBook ISBN 978-981-13-6167-8
Периодика и другие источники информации
Kļava, D., Ķince, T., Straumite, E., Muižniece - Brasava, S., Sproģe E. (2024) Workbook for study module "Cereal Technology". Moodle. URL https://estudijas.lbtu.lv/pluginfile.php/498521/mod_resource/content/1/D2_2_Work%20book_Module4_Final_%2005.09..pdf