PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 522	SOFT WHEAT PRODUCTS PROCESSING TECHNOLOGY	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	To have knowledge about soft wheat products, production technology and the effect of raw materials and production tecniques on the final product properties
Course Content	The processing technology and properties of cakes, crackers, biscuits and breakfast cereals produced with Triticum compactum and aestivum (soft wheat species), ingredients used in the formulations of these products and the effect of those ingredients on the quality of final products, common faults in final products and solutions. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	The properties of soft wheat
2	Properties of other raw materials used in soft wheat products and their effects on the final product
3	Biscuit production
4	Cracker production
5	Wafer production
6	Cake production

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	3	5		5
LO 002	3	5	5		5				5	5		5
Sub Total	6	10	5	5	5				5	5		5
Contribution	1	2	1	1	1	0	0	0	1	1	0	1

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 522	SOFT WHEAT PRODUCTS PROCESSING TECHNOLOGY	3 + 0	1	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. YAHYA TÜLEK	ytulek@pau.edu.tr		MUH A0192 MUH A0194	%70

Goals		To have knowledge about soft wheat products, production technology and the effect of raw materials and production tecniques on the final product properties
Content		The processing technology and properties of cakes, crackers, biscuits and breakfast cereals produced with Triticum compactum and aestivum (soft wheat species), ingredients used in the formulations of these products and the effect of those ingredients on the quality of final products, common faults in final products and solutions. .

Topics

Weeks	Topics
1	Raw materials used in biscuit production and their quality characteristics:1
2	Raw materials used in biscuit production and their quality characteristics:2
3	Equipment used in biscuit production
4	Biscuit dough types
5	Biscuit production process
6	Raw materials used in cracker production and their quality characteristics
7	Cracker production process
8	Types of crackers
9	Cake production process
10	A look at the world of cake types
11	Homework presentation
12	Pay and tart production process
13	Puff pastry production process
14	Term evaluation

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student