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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
DOUGH CHEMISTRY GDM 611 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. SERPİL ÖZTÜRK
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
Dersin Amacı
Informing about dough components, dough forming mechanism and structure and production of some bakery product´s dough
Dersin İçeriği
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understands the properties and interactions of flour components (starch, protein, lipid) 1 - 2 - 3 - A -
2 - Understands the basic ingredients used in bakery products and their effects on dough structure 1 - 2 - 3 - A -
3 - Understands the dough forming mechanism 1 - 2 - 3 - A -
4 - Understands the production technologies of bakery products 1 - 2 - 14 - A - C -
5 - Applies the production of some bakery products in laboratory 1 - 6 - 14 - A - F -
6 - Understands the quality control in bakery products. 1 - 2 - A -
Öğretim Yöntemleri: 1: 2: 3: 14: 6:
Ölçme Yöntemleri: A: C: F:

Ders Akışı

Hafta Konular ÖnHazırlık
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

Kaynaklar

Ders Notu Power point presentation (Assist.Prof.Serpil Ozturk)
Ders Kaynakları [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.

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
Odev 1 50
AraSinav 1 50
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
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
Mid-terms 1 10 10
Assignment 1 10 10
Final examination 1 10 10
Toplam İş Yükü 158
Toplam İş Yükü /25(s) 6.32
Dersin AKTS Kredisi 6.32
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