| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM178A | Ekmek Üretim Teknolojisinde Son Gelişmeler | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| Graduate students, the new bread production methods and technologies to inform, attract interest in research areas, research on the production of bread to review the properties. |
| Name of Lecturer(s) |
|
| Learning Outcomes |
| 1 | He/She knows that it is possible transferred to practice traditional methods of production with a new technology | | 2 | He/She explains ensuring compliance with new technologies while maintaining taste and flavor may be able to | | 3 | He/She knows and tells millions of daily production in our country, beyond the necessity of big bread factories | | 4 | He/She knows, tells and understands that the economic necessity of substituting the application of new technologies | | 5 | He/She knows people liked the taste and flavor may be possible with modern technology may explain the necessity of maintaining | | 6 | He/She may explain the issues to do researches must take the target |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Traditional bread production methods, direct methods, indirect methods (sponge-dough method), the short-term dough method, continuous mixing method, the latest technologies developed and transferred to liquid ferment method |
| Weekly Detailed Course Contents |
|
| 1 | The raw materials used in producing bread (flour, water, salt, yeast) | Lecturer | | | 2 | The additives used in the production of bread (flour improvers, dough strengthness, surface-active agents, emulsifiers, ...) | Lecturer | | | 3 | Bread production stages (kneading, cutting, weighing, rounding and intermediate air conditioning, shaping, panning, final proof, knife throwing, cooking..) | Lecturer | | | 4 | Production breadmaking methods are widely applied in our country | Lecturer | | | 5 | Bread making methods applied of the world | Lecturer | | | 6 | Bakery technology in food industry | Lecturer | | | 7 | Ovens and bakery equipments | Lecturer | | | 8 | Traditional ovens | Lecturer | | | 9 | Industrial ovens | Lecturer | | | 10 | The point reached and objectives in bakery | Lecturer | | | 11 | Sour dough method and similar methods to spread the work done | Lecturer | | | 12 | Bakery technology within the framework of harmonization with European Union | Lecturer | | | 13 | Bread production methods and technology in the world and our country the last 6 months of researches and investigations | Lecturer | | | 14 | Advantages and disadvantages of traditional methods in the face of technology | Lecturer | | | 15 | | | | | 16 | | | |
|
| Recommended or Required Reading |
| Tahıl ve Öğütme Teknolojisi Adem Elgün Zeki Ertugay
Baking Science and Technology E . J . Pyler (Editor) |
| 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 | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 12 | 12 |
| Final Examination | 1 | 24 | 24 |
| Self Study | 14 | 4 | 56 |
| Individual Study for Mid term Examination | 1 | 12 | 12 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Reading | 14 | 4 | 56 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | | | | | LO2 | 5 | | | | | LO3 | 4 | | | | | LO4 | 3 | | | | | LO5 | 5 | | | | | LO6 | 4 | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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