TÜRKÇE
ENGLISH
Information
| Code | GM521 |
| Name | Dough Chemistry |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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 Instructor |
Prof. Dr. MEHMET SERTAÇ ÖZER
(A Group)
(Ins. in Charge)
|
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 | ||