Weeks | Topics |
1 |
Course presentation: Scope, importance and rules
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2 |
Wheat flour and characteristics, use in bakery products
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3 |
Flours other than wheat flour, their areas of use, Physicochemical characteristics of flour and starch
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4 |
Raw materials of bakery products other than flour
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5 |
Raw materials of bread and their properties, their effects on quality
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6 |
Importance and conditions of baking for the production processes of bakery products
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7 |
Fast bread amking techniques,
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8 |
Pastry, cakes, biscuits, crackers, sweets and other bakery products and production technologies,
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9 |
Pasta, kek, bisküvi, kraker, tatlı ve benzeri unlu mamüller ve üretim teknolojileri,
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10 |
The factors that determine the quality of the final product and preservation methods
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11 |
Standardization in bakery products,
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12 |
Types and properties of machinery, tools, equipment used in production
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13 |
Special types of bakery products
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14 |
Alternative baking products and new developments
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