GM0014 Experimental Baking

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0014
Name Experimental Baking
Term 2023-2024 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

Update Time: 08.05.2023 02:32