MLL3595 QUALITY ASSESSMENT AND FLOUR ADDITIVES
2 Credit Hours
This course is open to students on the college level in either the freshman or sophomore year and to area high school vocational students.
MLL3595 - Quality Assessment and Flour Additives (2 hrs.)
In this course, students will be introduced to and acquire an understanding of chemical analysis, physical and organoleptic issues, bacteriological and mycotoxins, enzyme activity, functional characterization, storage conditions, and flour and milled grain product additives.
This course is designed to help the student increase their understanding of the various issues and components related to milled grain product additives.
Upon completion of the course, the student will be able to demonstrate a knowledge of chemical analysis, physical and organoleptic issues, bacteriological and mycotoxins, enzyme activity, functional characterization, storage conditions, and flour and milled grain product additives.
Unit Outcomes for Criterion Based Evaluation:
The following outline defines the minimum core content not including the final examination period. Instructors may add other material as time allows.
UNIT 1: General Flour Quality Testing
Outcomes: Upon completion of this unit, the students will be able to demonstrate and identify various testing utilized in determining flour quality.
- Identify chemical and non-chemical tests.
- Identify special flour and dough tests.
- Identify baking tests.
- Explain the importance of uniformity.
UNIT 2: Impact of Milling Process on Flour Quality Attributes
Outcomes: Upon completion of this unit, the students will be able to successfully identify moisture impact, wheat selection, grind and sifting impact, and process control basics involved in flour quality.
- Identify and correct for moisture impact on attribute measurement.
- Explain how wheat selection can impact flour attributes.
- Explain how grinding and sifting changes impact quality attributes.
- Demonstrate understanding basics of process control parameters mean and standard deviation.
UNIT 3: Food Safety Concepts
Outcomes: Upon completion of this unit, the students will be able to define the concepts of food safety and a food safety program for the flour mill.
- Explain meaning of food safety.
- Identify stakeholders in a food safety program.
- Identify major elements in a food safety program.
UNIT 4: Hazard Analysis and Critical Control Points (HACCP)
Outcomes: Upon completion of this unit, the students will be able to define an HACCP plan and its required components.
- Define a HACCP plan.
- Explain activities required to develop a HACCP plan.
- Explain importance of training to HACCP plan implementation.
UNIT 5: Flour and Milled Grain Product Additives
Outcomes: Upon completion of this unit, the students will be able to successfully define categories of flour additives and the successful implementation of an additive process in the flour mill.
- Explain categories of flour additives and their general role in flour.
- Identify proper steps in additive addition.
- Develop a feeder calibration curves for flour and flour additive.
Refer to Syllabus
Contact Bookstore for current textbook.
Students should adhere to the attendance policy outlined by the instructor in the course syllabus.
The grading policy will be outlined by the instructor in the course syllabus.
Maximum class size:
Based on classroom occupancy.
Course Time Frame:
The U.S. Department of Education, Higher Learning Commission and the Kansas Board of Regents define credit hour and have specific regulations that the college must follow when developing, teaching and assessing the educational aspects of the college. A credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally-established equivalency that reasonably approximates not less than one hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work for approximately fifteen weeks for one semester hour of credit or an equivalent amount of work over a different amount of time. The number of semester hours of credit allowed for each distance education or blended hybrid courses shall be assigned by the college based on the amount of time needed to achieve the same course outcomes in a purely face-to-face format.
Refer to the following policies:
402.00 Academic Code of Conduct
263.00 Student Appeal of Course Grades
403.00 Student Code of Conduct
Disability Services Program:
Cowley College, in recognition of state and federal laws, will accommodate a student with a documented disability. If a student has a disability which may impact work in this class which requires accommodations, contact the Disability Services Coordinator.