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Course Information
Course Unit Title : Cereal Processing Technology
Course Unit Code : GDM406
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 8.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) : ---
Course Assistants : ---
Learning Outcomes of The Course Unit :
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Importance of cereal science and technology, structure of cereals, storage of cereals, criteria and specifications of cereals, wheat flour milling, production technologies and quality control of bread, pasta, cookie, bulgur, tarhana, crackers, cakes, starch, dextrin, glucose and breakfast cereals, evaluation of cerals other than wheat, analytical quality control in cereals and cereal products.
Languages of Instruction : Turkish-English
Course Goals : 1. Explain the importance of cereal science and technology and also explain the historical development of cereals and their importance in terms of economical, nutritional and health perspective
2. It teachs the physical and chemical structure of cereals and their physical and chemical quality analysis.
3. It gives knowlodge about storage of cereals, storage conditions, proplems during storage and precautions during storage.
4. It gives knowlodge about criteria and specifications of cereals
5. It gained ability about wheat flour milling, control of milling, quality control of flour and quality analysis
6. It gives knowlodge about production technologies and quality control of bread, pasta, cookie, bulgur, tarhana, crackers, cakes, starch, dextrin, glucose and breakfast cereals.
Course Aims : It aims to give a detailed information on cereal types that grow and cultuvated all over the world and also appropriate technological processes and analysis techniques thus become more usefull for human health and nutrition.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Elgün A., Ertugay Z., 1997. Tahıl İşleme Teknolojisi
Additional Resources : HOSENEY, R.C., 1986. Principles of Cereal Science and Technology. American Association of Cereal Chemists (AACC), Inc. St. Paul, Minnesota, USA, 372s.
POMERANZ, Y., 1987. Modern Cereal Science and Technology. VCH Publishers Inc. USA, 485s.
PYLER, E.J., 1988. Baking Science and Technology. Sosland Publishing Co. USA, 1345s.
QAROONI, J., 1996. Flat Bread Technology. Chapman &Hall, New York, 206s.
ALTAN, A., 1986. Tahıl İşleme Teknolojisi. Çukurova Üniversitesi, Ziraat Fakültesi, Yayınları, Ofset Atölyesi, Adana, 107s.
AACC Methods, Third Edition. American Association of Cereal Chemists, Inc, St. Paul, Minnesota, U.S.A.
Material Sharing
Documents : Giving the text book to students at the beginning of the course
Assignments : Given students course assigments
Exams : Quiz, mid term and final examination.
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
16 1 16  
Homeworks :
1 2 2  
Presentation :
1 2 2  
Project :
0 0 0  
Lab Study :
14 2 28  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
111  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Introduction; Importance of cereals, general classification cereal grains, world and Turkey cereal production and trade, Laboratory: Introduce to students cereal varieties in the laboratory.
  Study Materials: Textbook (1)
2 Chemical and physical structure of cereals
Laboratory: Sampling of cereals and results reporting
  Study Materials: Textbook (1)
3 Storage of cereals, Laboratory: Physical quality control of wheat
  Study Materials: Textbook (1)

4 Storage of cereals, Laboratory: Observed deterioration in unsitable stored grains, acidity measurement at wheat flour
  Study Materials: Textbook (1)
5 Criteria and specifications of cereals Laboratory: Laboratory automation ad reports of results
  Study Materials: Textbook (1)
6 Wheat flour milling Laboratory: Chemical analysis at wheat and wheat flour (moisture, ash, acidity, crude lipid).
  Study Materials: Textbook (1)
7 Wheat flour milling Laboratory: Technical visit to wheat flour milling factory.
  Study Materials: Textbook (1)
8 Mid-term examination
 
9 Technology of bread making
Laboratory: Wet and dried gluten content, and gluten index of wheat flour, sedimentation and modified sedimentation tests.
  Study Materials: Textbook (1)
10 Technology of bread making
Laboratory: Experimental bread making at pilot oven unit and bread quality analysis.
  Study Materials: Textbook (1)
11 Production technology of hard wheat products (pasta and bulgur ) and tarhana. Laboratory: Technical visit to pasta factory and quality control analysis of pasta, bulgur and tarhana.
  Study Materials: Textbook (1)
12 Production technology of soft wheat products Laboratory: Technical visit to cookie and cracker factory and quality control analysis of cookie, cracker and cakes.
  Study Materials: Textbook (1)
13 Production technology of starch, dextrin and glucose
Laboratory: Microscobic examination starches belonging to different samples and quality control analysis of starch and glucose.
  Study Materials: Textbook (1)

14 Breakfast cereals: Laboratory: Investigation of the breakfast cereals offered to sale in the market.
  Study Materials: Textbook (1)
15 Milling of cereals other than wheat and their usage area at food industry. Laboratory: Making cereal products such as bread, cookie and cakes from cereal flour other than wheat.
  Study Materials: Textbook (1)
16