GM521 Dough Chemistry

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM521
Name Dough Chemistry
Term 2022-2023 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. MEHMET SERTAÇ ÖZER


Course Goal / Objective

Teaching laboratory safety rules, sampling and sampling preparation, preparation of solutions, operation of basic laboratory tools and equipments, and basic analyses methods of food components.

Course Content

Laboratory and pilot plant practices about food science and technology

Course Precondition

NONE

Resources

Baking Science and Technology, Volume 1: Fundamentals and Ingredients, 2009, Ed. E.J. Pyler, Sosland Publishing Company.

Notes

Course material (lecture note, slide) prepared by the lecturer in accordance with the course curriculum.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the basic principles of dough chemistry.
LO02 Gains knowledge about the proteins in wheat and their effects on dough and bread qualities.
LO03 Gains knowledge about the starch and non-starch polisaccarides in wheat and their effects on dough and bread qualities.
LO04 Knows the effects of enzymes used in the bakery industry on dough and bread qualities.
LO05 Knows the methods and principles applied in the determination of dough rheology.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. 3
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas.
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. 3
PLO04 Bilgi - Kuramsal, Olgusal Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject.
PLO05 Bilgi - Kuramsal, Olgusal Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering.
PLO06 Bilgi - Kuramsal, Olgusal Gains high level skills to use research methods in studies related to Food Engineering. 3
PLO07 Bilgi - Kuramsal, Olgusal Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field.
PLO08 Bilgi - Kuramsal, Olgusal Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. 4
PLO09 Bilgi - Kuramsal, Olgusal Performs leadership in environments that require the analysis of original and interdisciplinary problems.
PLO10 Beceriler - Bilişsel, Uygulamalı Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops the social relations and the norms that direct these relations from a critical point of view.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering.
PLO13 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering.
PLO16 Yetkinlikler - Öğrenme Yetkinliği Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values.


Week Plan

Week Topic Preparation Methods
1 Introduction to dough chemistry Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 Flour components Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Proteins Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Starch Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Non starch polisaccarides Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Enzymes Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Miscelanous components Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Exam Ölçme Yöntemleri:
Ödev
9 Gluten structure 1 Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Gluten structure 2 Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 The importance of starch in dough Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 The importance of non starch polisaccarides in dough Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Enzymes and bakery Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 Dough chemistry and rheology 1 Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 Dough chemistry and rheology 2 Books Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Exam Ölçme Yöntemleri:
Ödev
17 Term Exams Exam Ölçme Yöntemleri:
Sözlü Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 18.11.2022 04:32