1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 436BREAD PRODUCTION TECHNOLOGY2 + 28th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective Pastry products including bread have nutritional importance for Turkish diet. Processing stages for the manufacturing of these products, which are produced mainly with wheat flour, the importance of quality for final product and problems related with the industry are presented within the context of this course.
Course Content Basic components used in the construction of Bread: Flour, water, salt, yeast. Bread is used in the construction of minor components: Yeast food, enzymatic additives. Oksidantlar, reducing substances, oils, surfaktanlar, antimicrobial additives. Bread is used in the construction of other components: Sweeteners, milk and dairy products, enrichment materials, soya flour. Bread production process: the kneading process, fermentation process, pulp processing, the end of fermentation, the bread is baked. Bread production methods. Direct, indirect, short-term, continuous and liquid fermented dough dough methods. Bread varieties: Pide, lavash, hamburger, etc.. Bread errors and diseases, evaluation of final product.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Knows the basic components used in the construction of Bread: Flour, water, salt, yeast; Bread is used in the construction of minor components: Yeast food, enzymatic additives; Oksidants, reducing substances, oils, surfaktants, antimicrobial additives; Bread is used in the construction of other components: Sweeteners, milk and dairy products, enrichment materials, soya flour; Bread production process: the kneading process, fermentation process, pulp processing, the end of fermentation, the bread is baked; Bread production methods; Direct, indirect, short-term, continuous and liquid fermented dough dough methods; Bread varieties: Pide, lavash, hamburger, etc.. Bread errors and diseases, evaluation of final product.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015544 45  454 
Sub Total5544 45  454 
Contribution5544045004540

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14570
Hours for off-the-classroom study (Pre-study, practice)12112
Assignments10330
Mid-terms188
Final examination11010
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2015-2016 Spring2RACİ EKİNCİ
Details 2014-2015 Spring2RACİ EKİNCİ
Details 2013-2014 Spring2RACİ EKİNCİ
Details 2012-2013 Spring2RACİ EKİNCİ
Details 2011-2012 Spring1İLYAS ÇELİK
Details 2010-2011 Spring2İLYAS ÇELİK


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 436 BREAD PRODUCTION TECHNOLOGY 2 + 2 2 Turkish 2015-2016 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
MUH A01106 MUH A02151 %
Goals Pastry products including bread have nutritional importance for Turkish diet. Processing stages for the manufacturing of these products, which are produced mainly with wheat flour, the importance of quality for final product and problems related with the industry are presented within the context of this course.
Content Basic components used in the construction of Bread: Flour, water, salt, yeast. Bread is used in the construction of minor components: Yeast food, enzymatic additives. Oksidantlar, reducing substances, oils, surfaktanlar, antimicrobial additives. Bread is used in the construction of other components: Sweeteners, milk and dairy products, enrichment materials, soya flour. Bread production process: the kneading process, fermentation process, pulp processing, the end of fermentation, the bread is baked. Bread production methods. Direct, indirect, short-term, continuous and liquid fermented dough dough methods. Bread varieties: Pide, lavash, hamburger, etc.. Bread errors and diseases, evaluation of final product.
Topics
WeeksTopics
1 The definition and properties of cereal grains
2 Wheat milling, flour production and processing technology
3 Wet milling: production of starch
4 The chemical composition of the grain: starch, protein, and others
5 Different sources of starch
6 The physical properties of starch: morphological
7 Chemical properties of starch: gelatinization
8 Functional properties of starch
9 Functional properties of starch
10 Enzymes acting on starch
11 Production and properties of modified starches
12 Modified starches-use areas
13 Production and properties of enzyme-resistant starch
14 Enzyme-resistant starch-effects on health
Materials
Materials are not specified.
Resources
ResourcesResources Language
Bertolini, A.C. 2009. Starch: Characterization, properties and applications, CRC Press, USA.Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes