Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GIM-23-128	CREAL CHEMISTRY AND TECHNOLOGY	Elective	1	1	6

Level of Course Unit

Second Cycle

Objectives of the Course

Introduction of cereals, wheat quality criteria, milling and pasta, biscuits and. training with basic information about the production of bakery Students with basic information about the quality of the grain processing and product identification problem solving abilities of formulating development

Name of Lecturer(s)

Yrd. Doç. Dr. Önder YILDIZ

Learning Outcomes

1	Bu dersin sonunda öğrenci; Ürün özelliklerini ve raf ömrünü etkileyen katkı maddeleri tanır
2	At the end of this course the student; Chemistry of grain and grain processing technology at the end of this course, students will learn about, recognize the important points

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Wheat, corn, rye, rice and other grain structure Wheat, corn, rye, rice and other cereal grains and chemical composition Cereal starch, proteins and other components, features Physico-chemical behavior of the components Interactions between the components Factors influencing yeast dough to work Formation in the production of fermented dough Fermentation and cooking principles Considerations for the production of soft wheat products Chemical principles of relief Durum wheat products The production of breakfast cookies The production of frozen dough, freezing and storing the resulting problems Solutions to these problems

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Wheat, corn, rye, rice and other grain structure
2	Wheat, corn, rye, rice and other cereal grains and chemical composition
3	Cereal starch, proteins and other components, features
4	Physico-chemical behavior of the components
5	Interactions between the components
6	Factors influencing yeast dough to work
7	Fermentation and cooking principles
8	Considerations for the production of soft wheat products
9	Chemical principles of relief
10	Durum wheat products
11	The production of breakfast cookies
12	The production of frozen dough, freezing and storing the resulting problems
13	Solutions to these problems
14
15
16

Recommended or Required Reading

Tahıl İşleme Teknolojisi, 4. baskı, Elgün, A., Ertugay, Z. 376 s.. Principles of Cereal Science and Technology, 3. baskı, Hoseney, C. R., 325 s. Baking Science and Technology, 3. baskı, Pyler, E. Volume I and II. Food Theory and Applications, 2nd Ed. Bower, J., Chp. 5. Saldamlı, İ. (2005). Gıda Kimyası. Hacettepe Üniv. Hastaneleri Basımevi.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
SUM		0

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Quiz	1	3	3
Practice	5	6	30
Discussion	5	8	40
Individual Study for Mid term Examination	1	40	40
Individual Study for Final Examination	1	50	50
Reading	1	20	20
TOTAL WORKLOAD (hours)			187

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High