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GRAIN AND GRAIN PRODUCTS TECHNOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP211 GRAIN AND GRAIN PRODUCTS TECHNOLOGY 3 2 2 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review, individual research. Importance of grain in nutrition, its cultivation in our country and in the world -
2 Literature review, individual research. Grains of commercial importance, definition of wheat, morphology -
3 Literature review, individual research. Chemical composition of wheat, storage -
4 Literature review, individual research. Quality assessment and standardization in wheat, wheat varieties -
5 Literature review, individual research. Pre-treatments applied in the milling of wheat -
6 Literature review, individual research. Pre-treatments applied in grinding wheat and obtaining flour -
7 Literature review, individual research. Flour storage, bread production technology -
8 - MID-TERM EXAM -
9 Literature review, individual research. Bread production technology -
10 Literature review, individual research. Pasta production technology -
11 Literature review, individual research. Biscuit, cracker and cake production technologies -
12 Literature review, individual research. Starch production technology -
13 Literature review, individual research. Breakfast cereals -
14 Literature review, individual research. Other grains and their utilization possibilities -
15 Literature review, individual research. Other grains and their utilization possibilities -
16 - FINAL EXAM -
17 - FINAL EXAM -