| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT208B2 | Cereal Technology II | Compulsory | 2 | 4 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To teach the relationship between physical, chemical and physicochemical properties of flour and bakery products, to teach the process, technology and basic principles of bread and other bakery products. |
| Name of Lecturer(s) |
| Doç. Dr. Volkan GÜL |
| Learning Outcomes |
| 1 | The relationship between the physical, chemical and physicochemical properties of flour and the production of bakery products | | 2 | Explains the effects of basic and auxiliary additives on bread quality, product quality | | 3 | Determines the differences between different bread production methods | | 4 | Explains the relationship between preservation conditions and deterioration of Bread | | 5 | Determines the importance of bread in terms of nutritional value and health |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Basic and minor ingredients used in bread making; Bread making operations; Methods of bread making; Most popular bread types; Bread errors and diseases; Evaluation of final products; Hard wheat products; Soft wheat products; Production technology and preservation of breakfast cereals. |
| Weekly Detailed Course Contents |
|
| 1 | Flour, water, salt from bread ingredients
| | | | 2 | Antimicrobial substances from bread additives
| | | | 3 | Yeast from bread ingredients
| | | | 4 | Yeast feed and enzymatic additives from bread additives
| | | | 5 | Reducing and oxidising substances from bread additives
| | | | 6 | Fat and surface and surfactants from bread additives
| | | | 7 | Milk products, sweeteners and soy flour from bread additives
| | | | 8 | Midterm Exam
| | | | 9 | Nutrient value and enrichment of bread
| | | | 10 | Dough kneading, main fermentation
| | | | 11 | Dough processing and final fermentation
| | | | 12 | Baking of bread, maillard and caramelization reactions
| | | | 13 | Bread errors and diseases
| | | | 14 | Hard and soft wheat products: Bulgur, Pasta, Biscuits, Confectionery products etc.
| | | | 15 | Hard and soft wheat products: Bulgur, Pasta, Biscuits, Confectionery products etc.
| | |
|
| Recommended or Required Reading |
| Tahıl İşleme Teknolojisi, A.Elgün, Z. Ertugay, Atatürk Üniv. Ziraat Fak., Erzurum. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 10 | 3 | 30 |
| Individual Study for Mid term Examination | 3 | 3 | 9 |
| Individual Study for Final Examination | 4 | 4 | 16 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 2 | 3 | 3 | 4 | | LO2 | 1 | 2 | 3 | 3 | 4 | | LO3 | 1 | 2 | 2 | 3 | 4 | | LO4 | 1 | 2 | 2 | 3 | 4 | | LO5 | 1 | 2 | 3 | 3 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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