Back>>Appendix I - Departmental Course Syllabi  
GID417 Cereal Technology
 

Catalog Data :                       

GID 417 Cereal Technology (3-0) 3

 

Cereal grains: General composition, kernel structure, utilization; Bread wheat quality, storage of cereals, modern milling, breadmaking technology; Durum wheat quality, pasta production technology; Soft wheat products; Bulgur production technology

Prerequisites:

None

Language:

Turkish

Textbook:

Lecture notes

Reference Books:

 

Hoseney, R.C.  1994. Principles of Cereal Science and Technology. American Association of Cereal Chemists, 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.

Posner, E.S. and A.N. Hibbs.  1997.  Wheat Flour Milling. American Association of Cereal Chemists, St. Paul, MN.

Pyler, E.J.  1988.  Baking Science and Technology.  Sosland Publishing Company, Merriam, KS.

Course Objectives :

Educate students to demonstrate a basic knowledge on cereal technology, cereal varieties, criteria and tools for the evaluation of wheat quality, storage of cereals, and processes of milling, baking and pasta making.

Topics :

 

 

week

Introduction, Definition of cereals and species

1

Wheat, corn, rice

1

Barley, rye, oats, triticale

1

Wheat bread quality
       Kernel, milling and flour quality
       Physical dough quality
       Breadmaking quality 

2

Storage of cereals

1

Milling technology – Flour Manufacturing
       Cleaning and Tempering of wheat
       Milling process; Break-Reduction and Sieving

2

Baking Technology
        Bread ingredients & additives and their properties
        Baking methods, Bread staling

2

Pasta making technology
        Durum wheat quality
        Pasta processing; Extrusion and Drying

3

Soft wheat products:  Cookies and cake processing.  Bulgur production technology

1

Class Schedule :

 

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes as a technical elective to food engineering topics with special emphasis on cereal technology.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

Lectures are based on syllabus.

Lecture materials are given to the students.

 

Demonstrate a basic knowledge on cereal technology and quality of cereal grains.

Demonstrate a basic knowledge on the manufacturing processes in cereal grains. 

a, e, k, l

1, 2

Instruments

G, J

Examples are provided from the industry.

Demonstrate an awareness of what is learned applies to industry.

h, j

3

Instruments

G

Individual performance is evaluated by written examinations.

Demonstrate an ability to learn independently.

Integrate basic knowledge of food technology into cereal processing.

a, e, f, i, j

1, 4

Instruments

G, J

Typical Evaluation:

Midterm examinations: 60%

Final examination: 40%              

Prepared By: Prof. Dr. M. Hikmet Boyacıoğlu

Date : March 16, 2001