| Course Name | Code | Semester | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|
| Dough Chemistry | GDM 611 | 0 | 3 + 0 | 3 | 6 |
| Precondition Courses | |
| Recommended Optional Courses | |
| Course Language | Turkish |
| Course Level | Doctorate Degree |
| Course Type | Optional |
| Course Coordinator | Doç.Dr. SERPİL ÖZTÜRK MUTİ |
| Course Lecturers | |
| Course Assistants | |
| Course Category | |
| Course Objective | Informing about dough components, dough forming mechanism and structure and production of some bakery product´s dough |
| Course Content | Dough components, chemical structures and properties of dough components, their interactions; chemical and biochemical reactions in dough; physical, chemical and physicochemical properties of dough and dough products |
| # | Course Learning Outcomes | Teaching Methods | Assessment Methods |
|---|---|---|---|
| 1 | Understands the properties and interactions of flour components (starch, protein, lipid) | Lecture, Question-Answer, Discussion, | Testing, |
| 2 | Understands the basic ingredients used in bakery products and their effects on dough structure | Lecture, Question-Answer, Discussion, | Testing, |
| 3 | Understands the dough forming mechanism | Lecture, Question-Answer, Discussion, | Testing, |
| 4 | Understands the production technologies of bakery products | Lecture, Question-Answer, Self Study, | Testing, Homework, |
| 5 | Applies the production of some bakery products in laboratory | Lecture, Motivations to Show, Self Study, | Testing, Performance Task, |
| 6 | Understands the quality control in bakery products. | Lecture, Question-Answer, | Testing, |
| Week | Course Topics | Preliminary Preparation |
|---|---|---|
| 1 | Definitions and properties of cereals | |
| 2 | Chemical compositions of cereals: Starch and Gluten | |
| 3 | Gluten modelling and dough forming mechanism | |
| 4 | Protein-lipid and protein-carbohydrate interacitons | |
| 5 | Dough ingredients; basic ingredients | |
| 6 | Dough ingredients; additives | |
| 7 | Yeast-leavened products | |
| 8 | Bread baking technology | |
| 9 | Cookie dough | |
| 10 | Cake batters | |
| 11 | Pasta dough | |
| 12 | Frozen dough | |
| 13 | Diabetic bakery products | |
| 14 | Extrusion technology |
| Resources | |
|---|---|
| Course Notes | Power point presentation (Assist.Prof.Serpil Ozturk) |
| Course Resources | [2] Hui Y.H., Corke H., De Leyn I., Nip W.Cross N.A., 2006. Bakery Products Science and Technology. Wiley Blackwell Publishig, ISBN-10: 0813801877, ISBN-13: 978-0813801872 [3] Arendt E.K., Bello F.D., 2008. Gluten-Free Cereal Products and Beverages (Food Science and Technology, International Series) ISBN-10: 0123737397, Academic Press; 1 edition (15 Jan 2008) [4] Sluimer P., 2005. Principles of Breadmaking Functionality of Raw Materials and Process Steps. American Association of Cereal Chemists, Inc. St. Paul Minnesota, USA [5] Blanshard, J.M.V., Frazier, P. J., Gaillard, T., 1988. Chemistry and Physics of Baking. The Proceedings of an International Symposium Organized by the Food Chemistry and the School of Agriculture of the University of Nottingham, Royal Society Chemistry. [6] Pomeranz, Y., 1988. Wheat: Chemistry and Technology. American Association of Cereal Chemists, Inc. 1998. |
| Order | Program Outcomes | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. | X | |||||
| 2 | To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. | ||||||
| 3 | To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions. | ||||||
| 4 | To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products. | ||||||
| 5 | To be able to get detailed information about current and technical methods in engineering. | X | |||||
| 6 | Ability of analyzing necessary information and data, following right way to access and evaluation of them. | X | |||||
| 7 | Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility. | ||||||
| 8 | To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not | ||||||
| 9 | To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them | ||||||
| 10 | To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively | X | |||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Evaluation System | |
|---|---|
| Semester Studies | Contribution Rate |
| 1. Ödev | 50 |
| 1. Ara Sınav | 50 |
| 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 | 5 | 80 |
| Assignment | 1 | 10 | 10 |
| Final examination | 1 | 10 | 10 |
| Mid-terms | 1 | 10 | 10 |
| Total Workload | 158 | ||
| Total Workload / 25 (Hours) | 6.32 | ||
| dersAKTSKredisi | 6 | ||