Course Name Code Semester T+U Hours Credit ECTS
Bakery Products Technology GDM 408 8 2 + 1 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Doç.Dr. SERPİL ÖZTÜRK MUTİ
Course Lecturers Doç.Dr. SERPİL ÖZTÜRK MUTİ,
Course Assistants
Course Category
Course Objective Giving basic information about the bakery products and setting up the necessary substructure in order to settle the problems to be faced regarding this issue
Course Content Classification and properties of cereals, chemical compositions of cereals,
bakery products and their properties, raw materials and their properties, additives, bakery products formulations and production methods; breadmaking technology; yeast-leavened products, cake, cookie and pastry production technology; tart and pizza production; frozen dough products, quality control and preservation methods in bakery products
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands the basic information regarding the bakery products Lecture, Question-Answer, Discussion, Testing,
2 Understands the ingredients used in bakery products and their production techniques Lecture, Question-Answer, Discussion, Testing, Homework,
3 Understands the production technologies of various bakery products (leavened products, cakes, frozen dough, tart, pizza,etc) Lecture, Question-Answer, Discussion, Testing,
4 Applies the production of some bakery products in laboratory scale Lecture, Motivations to Show, Group Study, Lab / Workshop, Performance Task,
5 Understands and applies the quality control in bakery products Lecture, Question-Answer, Testing,
6 Understands the bounden to solve problems to be faced regarding the bakery products Lecture, Question-Answer, Discussion, Drilland Practice, Testing,
Week Course Topics Preliminary Preparation
1 Cereals, basic informations
2 Chemical compositions of cereals: Starch, Gluten, Others
3 Raw materials used in bakery products
4 Additives used in bakery products
5 Dough making methods
6 Bread making technologies
7 Laboratory: Bread production
8 Yeast-leavened products: cracker, bagel, pizza, etc.
9 Scrambled-dough products (cake and others)
10 Laboratory: Cake and cookie production
11 Tart, pie, puff pastry production
12 Frozen dough products
13 Laboratory: Color and texture analysis in bakery products
14 Preservation methods in bakery products
Course Notes [1] Power Point Presentation (Assist.Prof.Serpil Öztürk)
Course Resources [3] Matz S.A. 1992. Bakery Technology and Engineering. Library of Congress Cataloging in Publication Data, USA
[4] Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA.
[6] Manley, D. 2001. Biscuit, cracker and cookie recipes for the food industry. Woodhead Publishing Ltd and CRC Press LLC.
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. X
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Performans Görevi (Laboratuvar) 20
1. Ara Sınav 50
1. Kısa Sınav 15
2. Kısa Sınav 15
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 5 5
Quiz 1 5 5
Assignment 1 10 10
Performance Task (Laboratory) 1 15 15
Final examination 1 10 10
Total Workload 125
Total Workload / 25 (Hours) 5
dersAKTSKredisi 5