Dersin Adı

Ekmek ve Makarna İşlemenin Temelleri

İngilizce Adı

Fundamentals of Baking and Pasta Processing

Dili

İngilizce

Türü

Seçimli

Kodu

GID 512E

Kredisi

(3-0) 3

Yarıyılı

Bahar

Öğretim Üyesi

Prof. Dr. M. Hikmet Boyacıoğlu

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Educate students to demonstrate an extensive knowledge on bread and pasta making technologies; to develop a basic understanding on the effect of raw material quality, processing steps,  and techniques on final product quality;  integrate basic knowledge on food chemistry and food technologies to cereal  processing

İçerik

Introduction: Classification of Bakery Products
Bread Wheat and Flour Quality Evaluation
Ingredient Functionality
Methods of Bread Production
Stages Involved in Dough Mixing
Yeast Fermentation
Reactions During Oven Stage of Baking
Bread Staling
Durum Wheat and Semolina Quality Evaluation
Pasta Processing
Pasta Quality Evaluation

Kaynaklar

Hoseney, R.C.  1994.  Principles of Cereal Science and Technology.  Am.Assoc. Cereal Chem.  St. Paul, MN..
Kruger, J.E.,  Matsuo, R.B. and J.W. Dick. 1996.  Pasta and Noodle Technology.  Am. Assoc. Cereal Chem.  St. Paul, MN.
Lorenz, K.S. and K. Kulp. 1991. Handbook of Cereal Science and Technology. Marcel-Dekker, Inc., NY.
Milatoviç, L. and G. Mondelli. 1991. Pasta Technology Today, Chiriotti Editori, Pinerolo, Italy
Pyler, E.J. 1988. Baking Science and Technology. Sosland Publishing Company, Merriam, KS