Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504003122017CEREAL TECHNOLOGYCompulsory364
Level of Course Unit
First Cycle
Objectives of the Course
In Turkey, cereal based food products such as flour, bread, macaroni, biscuits etc., have an important role to meet recommended daily intake of essential nutrients (calorie, protein, fiber, vitamins, minerals etc.) in human diet. Cereal based food industry which covers the significant part of the food industry has a special place in our country.
Name of Lecturer(s)
Öğr. Gör. Dr. Burak Altınel
Learning Outcomes
1Description of cereal, production and consumption potential of cereals in Turkey and in the world.
2Anatomic structure and chemical structure of the wheat kernel.
3Knowledge on the quality parameters to determine the quality of wheat.
4Knowledge on the cereals other than wheat.
5Knowledge on the storage and milling processes of wheat.
6Knowledge on the flour industry and the production technologies of flour.
7Knowledge on the bread industry and the production technologies of bread.
8Knowledge on the pasta industry and the production technologies of pasta.
9Knowledge on the biscuit industry and the production technologies of biscuit.
10Knowlegde on additives using in breadmaking and cereal based traditional foods.
11Demonstrate the practical skills in the use of lab. analysis to determine the wheat quality.
12Demonstrate the practical skills in the use of lab. analysis to determine the flour quality.
13Demonstrate the practical skills in the use of lab. analysis to determine the bread quality.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
* Description of cereal, production and consumption potential of cereals in Turkey and in the world. * Anatomic structure and chemical composition of the wheat kernel. Physical, chemical and technological quality parameters to determine the quality of wheat. *Properties of rye, oat, barley, corn, rough rice and Triticale. * Storage of wheat kernels. * Flour industry (production and consumption potential of flour, Turkish Flour Codex). * Milling Technology (cleaning, tempering, milling and sieving systems). * Bread industry (production and consumption potential of bread, Turkish Bread Codex). * Breadmaking technologies (properties of raw materials, kneading, proofing, moulding, baking and packaging). * Addtivies using in breadmaking. * Pasta industry (production and consumption potential of pasta, Turkish Semolina Codex and Turkish Pasta Codex). * Pasta production technologies (production of semolina, kneading, forming, drying and packaging). * Biscuit industry (production and consumption potential of biscuit, Turkish Biscuit Codex). * Biscuit production technologies (type of biscuits, raw materials and process equipments). * Bulgur, Tarhana and rice production processes.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Structure and Types of Cereals, and Cereals in Food IndustryDescription of Cereal, and the Importance of Cereals in Food Industry
2Anatomic Structure of Wheat Kernel, and Determination of the Certain Quality Characteristics of Wheat Anatomic Structure of Wheat Kernel. Determination the Foreing Materials in Wheat Bulk
3Anatomic Structure of Wheat Kernel, and Determination of the Certain Quality Characteristics of WheatTest Weight and Thousand Kernel Weight Analysis
4Storage of CerealsDetermination the Hardness and Particle Size Distribution of Wheat Kernels
5Wheat Milling ProcessSedimentation and Falling Number Tests
6Wheat Milling ProcessDetermination the Wet and Dry Gluten. Gluten Index Method
7Bread-making TechnologyMilling of Wheat
8Mid-term ExamFarinograph Test
9Bread-making TechnologyExtensograph Test
10Pasta Production TechnologyChemical Analyses to determine the Quality of Flour
11Pasta Production TechnologyBread-making Methods
12Biscuit Production TechnologyMethods and Analyses to Determine the Quality of Bread
13Biscuit Production TechnologyMethods and Analysis to Determine the Quality of Pasta (Macaroni)
14Rice and Bulgur Production TechnologyLaboratory Exam
15Starch Production from Cereals and Production of Extrudates (In General Aspect)
16Final Exam
Recommended or Required Reading
REQUIRED READING: 1. Ünal, S.S., 1991, Hububat Teknolojisi, Ders Notları. RECOMMENDED READING: 1. Posner, E.S. and Hibbs, A.N., 1997, Wheat Flour Milling, 341 p., ISBN 0 913250-93-7 2. Pyler, E.J., 1982, Baking Science and Technology, Siebel Publishing Com. Chicago, ill, 1240 p. 3.Otto Doose, 1982, Verfahrenstechnik Baecherei, Gildeverlag Alfeld (Leine).
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination11.31.3
Final Examination11.31.3
Attending Lectures14228
Laboratory13226
Individual Study for Mid term Examination13030
Individual Study for Final Examination14040
Laboratory Examination111
TOTAL WORKLOAD (hours)127.6
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO1               
LO2               
LO3               
LO4               
LO5               
LO6               
LO7               
LO8               
LO9               
LO10               
LO11               
LO12               
LO13               
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr