| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM109A | Grain Chemistry | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The importance of the cereal, its composition, dough rheology, dough fermentation, know the best events taking place on oxidation and reduction reactions, the effects of these reactions on color and aroma of bread |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | The students are able to improve themselves in their field of study | | 2 | to be able to internalize academical thinking skills | | 3 | to be able to explain scientific research procedure | | 4 | to be able to follow scientific and academic studies related to study field | | 5 | to be able to prepare a term paper based related to a problem that is identified in their field of study. | | 6 | to be able to explain how to get the paper about their field of study. | | 7 | Tahıl yapısını, bileşimini ve morfolojik özelliklerini öğrenir, bu özelliklerin depolama şartlarına bağlı olarak hasıl değişebileceğini öğrenir. | | 8 | Tahıl bileşimi ve morfolojik özelliklerinin ürün kalitesi üzerine etkisini öğrenir. | | 9 | Tahıl bileşiminin hamurun reolojik özellikleri üzerine etkisini kavrar. | | 10 | Fermentasyon, pişirme olayları ile bileşimde meydana gelen değişmeleri açıklayabilir. | | 11 | Tahılların fiziksel yapısını ve kimyasal bileşimlerini açıklayabilir. | | 12 | Buğday ve unda kaliteyi etkileyen temel faktörler bilinir | | 13 | Student learns the structure and composition of wheat and how to change these properties depending on storage conditions | | 14 | Student learns the impact of grain composition and morphological characteristics on the quality of the product. | | 15 | Student understands the effect of grain composition on the rheological properties of dough | | 16 | Student explains the change in the composition with fermentation, cooking | | 17 | She/he can explain physical structure and chemical compositions of cereals. | | 18 | Known the main factors affecting the quality of cereals |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| 1----The importance of cereal
2- The morphology of cereal
3- Chemical Composition: water
4- Chemical Composition: protein
5- Chemical Composition: lipids
6- Chemical Composition: enzymes
7- Chemical Composition: vitamins and minerals
8- The storage of cereal and flour
9- Chemistry and biology of the dough
10- Rheology of the dough
11- Oxidation-reduction reactions in the dough
12- Chemical changes that occur during baking
13- Maillard reaction in bread
14- Caramelizationreaction in bread |
| Weekly Detailed Course Contents |
|
| 1 | The importance of cereal | | | | 2 | The morphology of cereal | | | | 3 | Chemical Composition: water | | | | 4 | Chemical Composition: protein | | | | 5 | Chemical Composition: lipids | | | | 6 | Chemical Composition: enzymes | | | | 7 | Chemical Composition: vitamins and minerals | | | | 8 | The storage of cereal and flour | | | | 9 | Chemistry and biology of the dough | | | | 10 | Rheology of the dough | | | | 11 | Oxidation-reduction reactions in the dough | | | | 12 | Chemical changes that occur during baking | | | | 13 | Maillard reaction in bread | | | | 14 | Caramelizationreaction in bread | | | | 15 | | | | | 16 | | | |
|
| Recommended or Required Reading |
| Textbook Kotancılar H. G. (2011). Cereal chemistry and cereal process technology (Lecture note), Erzurum.
Additional references (1) Elgün, A., Ertugay, Z., 2003. Cereal process technology, Ataturk University Publication No.: 718. (2)Kent, J., Amos, A.J., Modern Cereal Chemistry (3)Pomeranz, Y., Wheat Chemistry and Tecch. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 30 | 100 | | SUM | 100 | |
| Final Examination | 70 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | English | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 6 | 30 |
| Individual Study for Mid term Examination | 1 | 18 | 18 |
| Individual Study for Final Examination | 1 | 19 | 19 |
| Reading | 14 | 3 | 42 |
| Performance | 14 | 4 | 56 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | LO2 | 5 | 5 | | | | LO3 | 5 | | 5 | | | LO4 | 5 | | | 5 | | LO5 | 5 | | | | | LO6 | 5 | | | | | LO7 | 5 | | | | | LO8 | 5 | | | | | LO9 | 5 | | | | | LO10 | 5 | | | | | LO11 | 5 | | | | | LO12 | 5 | | | | | LO13 | 5 | | | | | LO14 | 5 | | | | | LO15 | 5 | | | | | LO16 | 5 | | | | | LO17 | 5 | | | | | LO18 | 5 | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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