| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Cereal Technology | GID3136 | Turkish | Compulsory | 3. Semester | 3 + 1 | 4.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Face to face |
| Course Coordinator | Dr. Öğr. Üyesi Ayşegül MUTLU İNGÖK |
| Instructor(s) | Öğr. Gör. Yeter ŞANLI (Güz) |
| Goals | Economic and nutritional importance of cereal grains, grain structures, storage of the cereals, chemical quality properties of the cereal grains, principles of the milling technology, production of wheat flour, wheat flour types and their quality properties, semolina production, cracked wheat production and bread production. Production of pasta, production of biscuit and cracker, production of cake. |
| Course Content | Economic and nutritional importance of cereal grains, grain structures, storage of the cereals, chemical quality properties of the cereal grains, principles of the milling technology, production of wheat flour, wheat flour types and their quality properties, semolina production, cracked wheat production and bread production. Production of pasta, production of biscuit and cracker, production of cake. |
| # | Öğrenme Kazanımı |
| 1 | 1. Information on the structure of grain 2. Flour production 3. Bread production 4. Production of biscuits and crackers 5. Pasta production |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction of the course: Scope, importance and rules | Other Activities, Practice, Preparation, After Class Study, Research |
| 2. Week | Importance of grain, structure of grain | Preparation, After Class Study, Practice, Other Activities, Research |
| 3. Week | Storage of grain, activity in cereal grains, storage conditions and grain relationship | Preparation, After Class Study, Other Activities, Research, Practice |
| 4. Week | Factors affecting grain water in grain | Preparation, After Class Study, Research, Practice, Other Activities |
| 5. Week | Storage problems, storage measures | Other Activities, Preparation, After Class Study, Practice, Research |
| 6. Week | Wheat grain quality, wheat ecology | Other Activities, Research, Preparation, After Class Study, Practice |
| 7. Week | Wheat grain quality, botanil properties and grain characteristics | Preparation, After Class Study, Other Activities, Practice, Research |
| 8. Week | Midterm | Other Activities, Preparation, After Class Study, Research, Practice |
| 9. Week | Cleaning and flour mix | Other Activities, Preparation, After Class Study, Practice, Research |
| 10. Week | Conditioning and grinding | Practice, Other Activities, Preparation, After Class Study, Research |
| 11. Week | Preparation of dough ingredients and baking | Practice, Research, Other Activities, Preparation, After Class Study |
| 12. Week | Bread production technology | Preparation, After Class Study, Other Activities, Research, Practice |
| 13. Week | Production of pasta | Practice, Other Activities, Preparation, After Class Study, Research |
| 14. Week | Production of biscuit and cracker and cake | Other Activities, Preparation, After Class Study, Research, Practice |
| Program Requirements | DK1 |
|---|
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 4 | 56 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
| Practice | 14 | 1 | 14 | |
| Other Activities | 2 | 1 | 2 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
