Tentative Course Syllabus
Pasta Processing
CFS 760 course number: 10182
Spring 2007

   

Instructor:
Office:
Phone:
E-mail:
Office hours by appointment
Suggested reference:

Dr. Frank Manthey
133 Harris Hall
231-6356
frank.manthey@ndsu.edu

www.professionalpasta.it

meeting time: by arrangement
Harris Hall Room 11
Credits: 2
Prerequisite: CS 450/650

Course Description:
Course is designed to teach fundamental concepts of pasta processing. Course explores the relationships among grain/semolina quality, extrusion quality, and pasta quality. Course provides information concerning physical and chemical changes that occur during pasta processing and how they relate to pasta quality. Class lectures are reinforced by hands-on laboratory exercises.

Course Objectives:

1. Understand principles involved in milling, single screw extrusion, and drying.
2. Learn the relationships among grain, semolina, and pasta quality.
3. Recognize and correct processing problems.
   

Academic Honesty:
All work in this course must be completed in a manner consistent with NDSU University Senate Policy, Section 335: Code of Academic Responsibility and Conduct (http://www.ndsu.nodak.edu/policy/335.htm). All students in this course are governed by the College of Agriculture’s Honor System. It is the responsibility of the students to report any violations of the honor pledge to the instructor, honor commission, or the Dean of the College of Agriculture (http://www.ag.ndsu.nodak.edu/colag/honor.htm).

   

Disabilities Statement:
Any students with disabilities or other special needs, who need special accommodations in this course are invited to share these concerns or requests with the instructor as soon as possible.

   

Assessment of Learning:
To pass the course, the student must demonstrate proficiency in conducting and interpreting results from the following tests:

Dockage
Test weight
1000 Kernel weight
Infratec 1226 grain analyzer
Ash
Cooking loss
Minolta colorimeter

Mixograph
Gluten index
Glutograph
Falling number
Quadrumat Jr. mill
Cooked firmness
   
Grading
Points Percentage Points Grade
Lecture exam. (2@100 pts)
 200 90 to 100 270 A
Laboratory write-up (4@25 pts each)
 100 80 to 89 240 B
Total points
 300 70 to 79 210 C
60 to 69 180 D
00 to 59 <180 F
   

Laboratory write-up consists of:

 

1.

 Title/student name (2pts)
2.

Introduction

(3pts)
    Briefly introduce the topic.  
3.

Materials and Methods

 (5pts)
    Provide enough detail so that a student could run the tests  
4.

Results and Discussion

 (10pts)
    Data interpretation important. Why are these tests important? What do the results mean?  
5.

Conclusion

 (5pts)
What can be concluded about the quality of samples evaluated?
6.

Due dates will be announced in class. 2pts will be deducted for each working day late.

       

Order of laboratory activities:

Laboratory exercise 1 Laboratory exercise 2 Laboratory exercise 3 Laboratory exercise 4

Grain quality evaluation.

Clean for milling Pasta processing Processing nontraditional

Grain cleaning

Temper Extrusion data pasta

Dockage Milling – Quad Jr. Cooking quality  
 

Foreign material

Semolina protein cooked loss/firmness  

Vitreous kernel content

Semolina ash Physical quality  

Test weight

Mixograph color/strength

Grain moisture

Gluten index

1000 Kernel weight

Glutograph

Whole grain protein

Semolina color

Ash

   

Order of class lectures:

Pre-Test

Overview of pasta processing

Overview of durum wheat/pasta industries

Ingredients and mixing

Wheat biology

 Single screw extrusion

Grading factors-durum

Dies

Nongrading factors – durum

Drying

Durum milling

Storage and packaging

Semolina quality

 Pre-cooked pasta

Dough development

Nontraditional pasta

Dough rheology

Food safety

Exam 1.

Pasta quality

Problems: causes and solutions

Exam 2.

Post test