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 |