SDU Education Information System
   Home   |  Login Türkçe  | English   
 
   
 
 


 
Course Information
Course Unit Title : Special Products in Cereal Tecnology
Course Unit Code : GDM426
Type of Course Unit : Optional
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 8.Semester
Number of ECTS Credits Allocated : 3,00
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 : Development of cereals and their importance in terms of economical, nutritional and health perspective, pysical and chemical structure of cereals that used at production of special cereal products, chemical composition and production methods of traditional bread types, and sourdoughs, flat breads, tarhana, bulgur, milfoy and fermented cereal products.
Languages of Instruction : Turkish
Course Goals : 1. It teaches the pysical and chemical structure of cereals that used at production of special cereal products
2. 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
3. It teaches the chemical composition and production methods of sourdoughs, and flat breads
4. It teaches the chemical composition and production methods and quality criteria of taraditional foods such as arhana, etc.
5. . It teaches the chemical composition and production methods of fermented cereal products
Course Aims : It aims to give a detailed information on production and quality control methods of special and traditional cereal products.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Elgün A., Ertugay Z., 1997. Tahıl İşleme Teknolojisi
Elgün et al. Cereal Products Technology
Quaroni, J., 1996. Flat Bread Technology.
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 books 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 :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
83  
Course's ECTS Credit :
3      
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
  Study Materials: Textbook (1)
2 Chemical and physical structure of cereals
  Study Materials: Textbook (1)
3 Bread Production methods, and tarditional breads
  Study Materials: Textbook (1 and 2)
4 Bread Production methods, and tarditional breads
  Study Materials: Textbook (1 and 2)
5 Properties and functions of sourdoughs
  Study Materials: Textbook (3)
6 Cereal grains in Flat Bread production, cereal milling and flour production for flat breads
  Study Materials: Textbook (3)
7 Production methods of flat breads
  Study Materials: Textbook (3)
8 Mid-term examination
 
9 Production methods of flat breads
  Study Materials: Textbook (3)
10 Composition and production methods of traditional cereal based foods such as tarhana, bulgur etc.
  Study Materials: Textbook (1 and 2)
11 Composition and production methods of traditional cereal based foods such as tarhana, bulgur etc
  Study Materials: Textbook (1 and 2)
12 Production methods of milföy and factors that effect the quality of Milfoy
  Study Materials: Textbook (1 and 2)
13 Production methods of breakfast cereals
  Study Materials: Textbook (1 and 2)
14 Nutritive value and quality criteria of breakfast cereals
  Study Materials: Textbook (1 and 2)
15 Fermented cereal products
  Study Materials: Textbook (1 and 2)
16