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Information
| Code | GM0014 |
| Name | Experimental Baking |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
To give information about the bread production process and different industrial bread production methods and sourdough bread production, to identify and prevent the deterioration of bread.
Course Content
Bakery principles (kneading, shaping, fermentation, baking technology), industrial bread production methods, spoilage in bread, sourdough technology
Course Precondition
NONE
Resources
Pomeranz, Y. 1988. Wheat Chemistry and Technology, AACC, St.Paul. Minnesota, USA
Notes
Altan, A. 1986. Tahıl İşleme Teknolojisi, Ç.Ü.Z.F. Ders Kitapları, Adana
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the raw materials used in bread production and their effects on the final product. |
| LO02 | Understands the bread production flow chart and the effects of process parameters. |
| LO03 | Knows different industrial bread production methods. |
| LO04 | Finds solutions to potential problems that may occur in bread production. |
| LO05 | Knows the source, results and prevention methods of spoilage in bread. |
| LO06 | Gains knowledge about bread production with sourdough technology. |
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. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| 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. | |
| 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 | Basic ingredients used in bread production (flour, water, salt, yeast) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Additives used in bread production 1 (Redox agents) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Additives used in bread production 1 (Enzymes) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Additives used in bread production 1 (Shortening, surface active agents/surfactants) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Bread production technology 1 (Kneading) | Review literature | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Bread production technology 1 (Fermentation) | Review literature | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Bread production technology 1 (Baking) | Review literature | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Ödev |
| 9 | Experimental bread production | Literature review | Öğretim Yöntemleri: Deney / Laboratuvar |
| 10 | Industrial bread production methods 3 (liquid fermentation, sponge and dough) | Literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Industrial bread production methods 3 (Straight dough) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Industrial bread production methods 3 (Turkish type bread) | Review literature | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Oven types | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Bread production technology with sourdough | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Deterioration and spoilage in bread | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||