BAYBURT University Information Package / Course Catalogue

Home Information on the Institution Information on Degree Programmes General Information for Students
Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
G410.3B2 Bakery ProductsElective484
Level of Course Unit
First Cycle
Objectives of the Course
Types and functions of bakery ingredent sand additives using limits and regulations in food codex related with bakery ingredents and additives.
Name of Lecturer(s)
Learning Outcomes
1Öğrenciler fırın ürünlerinin üretiminde kullanılan temel ve yardımcı maddeleri öğrenir
2Ürünün özelliğine göre üretimde kullanılan farklı un çeşitleri/tipleri, unun fonksiyonel özelliği öğrenir.
3Üretimde kullanılacak su, tuz ve mayada (biyolojik/kimyasal) bulunması gereken özellikler ile ürün üzerindeki fonksiyonel etkisi ve kullanım düzeyleri öğrenir.
4Yardımcı maddelerden oksidant ve indirgen maddelerin özellikleri, etkileri ve kullanım düzeyleri
5Çeşitli fırın ürünlerinin üretiminde kullanılan tatlandırıcılar, süt ve süt ürünleri, yumurta, aroma maddeleri, baharatlar, çikolata ve kakaonun özellikleri, etkileri ve kullanım düzeyleri öğrenir.
6Students shall gain knowledge of the ingredients and additives used in the production of bakery products
7They shall gain knowledge of Flour types used in the bakery products
8They shall gain knowledge of the properties of water, salt and yeast (biological / chemical) used in the production of bakery products
9They shall gain knowledge of oxidant and reducing agents
Mode of Delivery
Normal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Types and functions of basic ingredients used in the production of bakery products (flour, water, salt andyeast)- types and functions of additives used in the production of bakery products(oxidizing and reducing agents, enzymes, shortenings, surface active substances, anti microbial agents, sweeteners, milk and milk-derived products, flavorings and spices, chocolate and cacao, flours other than wheat flour (rye, oats, barley, corn, soy, etc.)- malt flour and vital gluten)- related regulations in food codex
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The ingredients and additives used in the production of bakery products; rewiev of the wheat flour milling
2The chemical composition and functional properties of wheat flour; composition and properties of various flour types
3The properties of water, salt and yeast (S. cerevisiae) used in the production of bakery products
4Chemical leaveners
5Oxidant and reducing agents
6Enzymes
7Shortenings, surface-activeagents, and antimicrobials
8Sweeteners (sugars and syrups), dairy products and eggs.
9Flavorings, spices, chocolate and cocoa
10Production and properties of cereal malts
11Flours other than wheat flour (rye, oats, barley, corn, soy, etc.)
12Vital gluten and starch
13Regulations related to bakery ingredients and additives
14General assesment
15
16
Recommended or Required Reading
on-linedatabases (thebookandreview / researcharticles Payler, EJ 1988. BakingScienceandTechnology. Sosland Publishing Com., Third Edition, Kansas, USA. Manley, D., 1991. Technology of Biscuits, CrackersandCookies. EllisHorwood Limited, England.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures13113
Discussion13113
Individual Study for Mid term Examination12020
Individual Study for Final Examination12020
Reading13226
Performance13113
TOTAL WORKLOAD (hours)109
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6
LO1      
LO25   5 
LO3 5    
LO4  5  5
LO5   5  
LO6      
LO7      
LO8      
LO9      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High