This course covers the theoretical principles and laboratory applications of physical, chemical, and technological analysis methods used for cereals and cereal-based products. Emphasis is placed on quality control parameters of products such as flour, bread, and pasta.
Course Contents
WEEK
TOPICS
1st Week
Cereals varieties and identifications
2nd Week
Classification of wheat
3rd Week
Wheat diseases and pests
4th Week
Storage managment of wheat
5th Week
Quality criteria of wheat
6th Week
Wheat intake, cleaning, milling and tempering processes
7th Week
Wheat intake, cleaning, milling and tempering processes
8th Week
Midterm exam
9th Week
Bread production, Bread diseasses
10th Week
Physical and chemical analysis of wheat
11th Week
Physicochemical analysis of wheat
12th Week
Rheolojikal Properties of Dough and Bread quality analysis
13th Week
Pasta and noodle analysis
14th Week
Repeating courses
Recommended or Required Reading
Hububat Laboratuarı El Kitabı.(2000).Hacettepe Üniversitesi, Mühendislik Fakültesi Yayınları.Ankara.
Tahıl ve Ürünlerinin Analiz Yöntemleri Kitabı.(2005).Gıda Teknolojisi Derneği yayınları. Ankara.
Tahıl ve Ürünlerinde Analitik Kalite Kontrolü, (2015). Selçuk Üniversitesi Ziraat Fakültesi, Ders Notları, Konya.
Planned Learning Activities and Teaching Methods
Lecture
Discussion
Questions/Answers
Presentation
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
40
Total(%)
40
Contribution of In-term Studies to Overall Grade(%)
40
Contribution of Final Examination to Overall Grade(%)
