Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
CEREAL TECHNOLOGY GDM405 0 + 0 2.0 4.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Lecture, Question answer, Discussion, Power point
Course Coordinator
Instructors
Assistants
Goals To teach tha basic principles of the technology will be applied acording to the physical structure, chemical composition and technological properties of raw materials and to give students necessary engineering knowlage to produce relevant, healty and high quality products
Course Content Physical and chemical properties of cereal, cereal quality criteria, storage of cereal, milling of cereal, flour quality criteria, rheology and chemistry of dough, bread making technology, macaroni production technology, biscuit production technology, bulgur production technology, breakfast cereals and snack food technology, quality control analyses in cereals and cereal products.
Learning Outcomes 1) Cereal explains the physical, chemical and technological quality criteria
2) It discloses the production technology and process technology of different cereal products.
3) The relationship between raw material properties, production conditions and product quality.
4) They make quality analyzes and interpret the results.
5) Gain the ability to choose and apply the technology that suits the specifications of the raw material.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week General characteristics and usage areas of grain and principles of raw material selection Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
2. Week physical properties, chemical composition, microscopic structure of wheat kernel, Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
3. Week Quality of wheat and wheat quality criteria, Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
4. Week Storage, cleaning, conditioning and preparation of milling of wheat Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
5. Week principles of milling Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
6. Week Wheat milling Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
7. Week Flowsheet and design of factory Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
8. Week Cereal proteins Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
9. Week Cereal starches Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
10. Week Minor Components of cereals Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
11. Week bread making technology Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
12. Week macaroni production technology, Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
13. Week biscuit production technology, Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)
14. Week breakfast cereals and snack food technology Lecture; Question Answer; Discussion
Brainstorming
Brain Based Learning
Homework Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
01. Özkaya, H. ve Özkaya, B. 2005. Öğütme Teknolojisi. 757 s. Gıda Teknolojisi Derneği Yayınları No. 30. Sim matbaası. Ankara.
02. Özkaya, H. ve Özkaya, B. 2005. Tahıl ve Ürünleri Analiz Yöntemleri. 2. baskı. 157 s. Gıda Teknolojisi Derneği Yayınları No. 31. Sim matbaası. Ankara.
03. Pomeranz, Y. 1988. Wheat Chemistry and Technology. American Association of Cereal Chemists. St. Paul Minnesota, USA.
04. Hoseney,. R.C. 1990. Principles of Cereal Science and Technology. American Association of Cereal Chemists. St. Paul Minnesota, USA.
05. Cornell, H.J. and Hoveling, A.W. 1998. Wheat Chemistry and Utilization. Technomic Publishing Co. Ing. 851 New Holland Ave. Box. 3535 Lancaster PA 17604, USA.
06. Atwell, W.A. 2001. Wheat flour. Eagen Pres. St. Paul Minnesota, USA.PSSNER, S. and HIBBS, N. 1997. Wheat Flour Milling. American Association of Cereal Chemists, St. Paul Minnesota, USA.
07. Pomeranz, Y. 1989. Wheat is Unique. American Association of Cereal Chemists, St. Paul Minnesota, USA.
08. Pomeranz, Y. 1987. Modern Cereal Science and Technology. VCH Publishers In. 220 East 23 rd. St. Suite 909 New York USA.
09. Fabriani, G. and Lints, C. 1988. Durum Wheat Chemistry and Technology. American Association of Cereal Chemists, St. Paul Minnesota, USA.
10. Pyler, E. J. 1973. Baking Science and Technology. Siebel Publishing Co. Chicago III. USA.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Work Hour outside Classroom (Preparation, strengthening) 10 5
Presentation (Including Preparation Time) 14 2
Midterm Exam 1 2
Time to prepare for Midterm Exam 1 20
Final Exam 1 2
Time to prepare for Final Exam 1 20
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information