Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu

Description of Individual Course Units

Course Unit CodeCourse Unit TitleType of CourseYearSemesterECTS
GMB413 Cereal Technolgy 927006 4 7 6
Level of Course Unit
First Cycle
Objectives of the Course
The aim of this course is to teach the basic knowledge of cereal grains and cereals, and to teach their potential to be used in valuable end products in food industry.
Name of Lecturer(s)
Doç. Dr. Münir ANIL
Learning Outcomes
  1. Chemical composition of cereals will be taught.
  2. Some information about grain processing technology will be given.
  3. The processing technology of leavened baked goods such as bread will be shown.
  4. Production processes of soft wheat technology products such as biscuits, cakes, wafers will be explained.
  5. Production processes of soft wheat technology products such as pasta and bulgur will be explained
Mode of Delivery
Formal Education
Prerequisites and co-requisities
-
Recommended Optional Programme Components
-
Recommended or Required Reading
Elgün, A., Ertugay, Z. 2002. Tahıl İşleme Teknolojisi (Dördüncü Baskı), Atatürk Üniversitesi Yayınları No:718, A.Ü. Ziraat Fakültesi Ofset Tesisi Erzurum.
Planned Learning Activities and Teaching Methods
Language of Instruction
Work Placement(s)
-
Course Contents
Grain structure of cereals in the world, grains structure of grains, chemical composition of grains, anotomic structure and classification of wheat, grain structure of corn, wheat gluten and other cereal proteins, starch and some physicochemical properties, heating of starch in aqueous environment, modified grain starches, minor components of cereals ( enzymes, vitamins and minerals, lipids), bread production technology, pasta production technology, biscuit production technology, bulgur production technology, breakfast cereals and cookie foods production technology.
Weekly Detailed Course Contents
Week Theoretical Practice Laboratory
1.Importance of grain - -
2.Structure of grain - -
3.Storage of cereals - -
4.Qualşity appreciation in wheat - -
5.Flour milling, cleaning and annealing of wheat - -
6.Milling of wheat, - -
7.Bread making technology - -
8.Some types of bread - -
9.Midterm - -
10.Bread bugs and diseases - -
11.Pasta making technology - -
12.Bulgur construction technology - -
13.Biscuit making technology - -
14.Cake making technology - -
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight (%)
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight (%)
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Workload Calculation
ActivitiesQuantityTime(hours)Total Workload(hours)
Midterm Examination122
Final Examination122
Attending Lectures12626
Self Study12929
Individual Study for Mid term Examination13636
Individual Study for Final Examination15555
SUM150