| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 16011301T11203 | CEREAL TECHNOLOGY-I | Compulsory | 2 | 3 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Language of Instruction |
| Turkish |
| Objectives of the Course |
| In this lecture, it is aimed to make the students gain the abilities to control the production of cereal products in accordance with legislation and Turkish Food Codex. |
| Name of Lecturer(s) |
| Asst. Prof. Dr. Cesur MEHENKTAŞ |
| Learning Outcomes |
| 1 | To control flour production | | 2 | To control semolina production | | 3 | To control bulgur (boiled and pounded wheat) production | | 4 | To control bread production |
|
| Mode of Delivery |
| Face to Face |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Flour production, semolina production, bulgur (boiled and pounded wheat) production, bread production. |
| Weekly Detailed Course Contents |
|
| 1 | Classification of raw material according to quality | Examining the anatomic structure and section of wheat, determination of hardness in wheat
| | | 2 | Cleaning, Conditioning | Determination of 1000-grain weight and foreign matters | | | 3 | Conditioning, Grinding | Sample problems for hectoliter weight and conditioning | | | 4 | Grinding, Flour mix | Determination of ash and wet gluten content of flour | | | 5 | Wheat mix | Video and slide show | | | 6 | Sorting of semolina | Determination of moisture in semolina | | | 7 | Cooking | Determination of ash in semolina | | | 8 | Mid-term exam | Evaluation | | | 9 | Drying, Peeling | Determination of acidity in semolina | | | 10 | Peeling, Cleaning | Determination of dry gluten content of semolina | | | 11 | Breaking and Calibration | Technical visit | | | 12 | Preparation of dough ingredients | Video and slide show | | | 13 | Kneading | Sample problems related to baking loss in bread dough and amount of bread to be obtained (I) | | | 14 | Mass fermentation, Forming | Sample problems related to baking loss in bread dough and amount of bread to be obtained (II) | | | 15 | Final fermentation, Baking | Technical visit | | | 16 | Final exam | Evaluation | |
|
| Recommended or Required Reading |
| Lecture Notes for Cereal Technology-I |
| Planned Learning Activities and Teaching Methods |
| Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation". |
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Practice | 14 | 1 | 14 |
| Individual Study for Homework Problems | 8 | 3 | 24 |
| Individual Study for Mid term Examination | 1 | 6 | 6 |
| Individual Study for Final Examination | 1 | 11 | 11 |
| Reading | 14 | 2 | 28 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 3 | 3 | 4 | 3 | | 3 | 4 | | | | | LO2 | 5 | 5 | 3 | 3 | 4 | 3 | | 3 | 4 | | | | | LO3 | 5 | 5 | 3 | 3 | 4 | 3 | | 3 | 4 | | | | | LO4 | 5 | 5 | 3 | 3 | 4 | 3 | | 3 | 4 | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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| |
| Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr |