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