| 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 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to examine the relationship between the physical, chemical and physicochemical properties of flour and bakery products, to teach the processing processes, technology and basic principles of bread and other bakery products. |
| Content: | This course gives information about the composition of the grain, the rheology of the dough, the fermentation, oxidation and reduction phenomena of the dough, dough processing methods, bread errors and diseases. |