Head of the Division: dr hab. Alicja Ceglińska, prof. SGGW
Tel. (0 22) 59 37 540
Fax. (0 22) 59 37 539
e-mail: alicja_ceglinska@sggw.pl
Offer for practise
- Consultancy in the field of cereal-milling and bakery industry technologies and the methods for testing the quality of cereal raw materials and products
- Development of recipes of new cereal products
- Physical and chemical analyses of cereal raw materials and their products
- Determination of physical properties of cereal grains (1000-grain weight, bulk density, kernel size, kernel uniformity, glassiness, hardness, colour)
- Determination of chemical composition of cereal raw materials and products (total protein contents, starch contents, fat contents, ash contents, hull contents)
- Assessment of gluten quantity and quality pursuant to Gluten Index
- Assessment of amylolytic enzyme activity by Hagberg Perten method
- Laboratory milling (Bühler, Quadrumat Senior, Junior mills)
- Assessment of rheological features of dough with application of Brabender farinograph, Brabender extensograph, Chopin alveograph
- Assessment of dough fermentation properties with application of SJA fermentograph
- Test laboratory baking and the quality assessment of produced bread (TA.XTi texture analyser)
Research
- Technological value evaluation of various cereal types (wheat, triticale, and rye)
- The effects of various agrotechnical treatments on technological value of wheat
- Use of non-bread cereals in bakery and confectionery
- The effects of natural additives on the quality of bakery and confectionery products
- Application of postponed method to modify bakery production
- The effects of packaging on the shelf life and quality of bakery products